Eating Underground: Discovering Root Vegetables


By Dr. Madelyn Fernstrom

Looking for delicious, nutrient-rich, economical, easy-to-prepare food? Take a look at root vegetables. These beauties are some of nature’s most versatile foods.

While carrots and onions are the most familiar members of the root family, other increasingly popular root vegetables include parsnips, beets, turnips, rutabagas, and leeks. (If you’re wondering why potatoes are not on this list, they are not root vegetables – they are tubers!)

Root vegetables are just what they sound like – the “roots” of edible green plants, grown underground. While many of us enjoy the convenience of bagged and cleaned root veggies, try buying the “originals” with the greens attached. A 100% edible experience!

Be creative and think beyond a simple “side dish.” Try replacing mashed potatoes with low-calorie mashed parsnips (prepared the same way as potatoes). Cut up several different roots into large pieces, put them in a shallow pan with a spray of olive oil, and roast them in a 400 degree oven for 30 minutes. Or, puree one or more root veggies together along with some reduced-sodium chicken or vegetable broth for a delicious soup. Add about ½ cup of broth for every 1 cup of pureed vegetables for a thick soup – or add more to broth for your preferred consistency.

Beets are a root vegetable favorite for many people – myself included! But the complaint of stained fingers and countertops often deters people from regular consumption. For all you beet lovers out there, I have great news! Local supermarkets now have vacuum packed fresh beets, ready to eat in whatever form you like. Canned beets have always been a staple, but they don’t have the texture and flavor of the fresh ones (but they’re still good in a pinch).

Do you have some favorite root vegetable recipes? Please share with us!

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