Here’s some great info on root veggies from our friends up north at Fresh Choice.
Beets, turnips, potatoes, carrots, parsnips and sweet potatoes are some of the more common root vegetables. ‘Yams,’ an orange variety of sweet potatoes, are also a popular choice. Local growing seasons are:
- Beets: July-October
- Carrots: July-November
- Parsnips: August-April
- Potatoes: June-October
- Turnips: May-February
Root vegetables grown in other parts of the world and can be purchased year-round.
Some ideas for preparing root vegetables:
- Mash together cooked carrots, parsnips and turnips – add a little minced garlic or garlic powder and a dab of butter or non-hydrogenated margarine.
- Toss root vegetables in a little olive oil and balsamic vinegar, add dried rosemary and roast in a 400° F oven.
- Make oven fries by cutting sweet or white potatoes into coins or strips, toss with a little olive oil and bake in a 400° degree F oven.
- Add raw grated carrots or carrot coins to salads such as coleslaw or tossed salads.
- Add carrots, parsnips, potatoes and turnips to fall and winter soups.
- Use colorful beets in soups (such as borscht), salads, pickles, or eat them roasted or glazed. More…