Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under-appreciated foods around. But these nutritional storehouses are hidden treasures worthy of your notice.
Not only are they available in winter when other vegetables are hard to find, but they are also very inexpensive. Experiment with turnips, swedes and parsnips, and learn what they have to offer in taste and versatility. Swede is an accidental vegetable - the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week.
Ingredients
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2 pounds root vegetables (use potatoes, sweet potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 3cm pieces
1 medium onion, peeled and cut into 1cm wedges
1 tablespoon extra-virgin olive oil OR Organic Coconut Oil
Salt to taste
1 head garlic, separated into cloves and peeled
Chopped fresh herbs like rosemary, or balsamic vinegar (optional)
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