“Root vegetable” is a relatively generic description of vegetables, including starchy ones, that grow underground. To make matters more confusing, root vegetables aren’t always roots. Some are actually bulbs instead, like onions, garlic and shallots. Many people may differentiate onions and garlic as more of a spice than a vegetable, but they really should be grouped in the “root vegetable” category.
Potatoes are usually labeled as tubers and, again, most people think of them as more of a starch than a vegetable. Despite that, they are part of this category. Plenty of other vegetables fall into this group, as well, and include these well known vegetables: sweet potatoes, carrots, beets and leeks to name just a few.
However, here are a few that you may not know much about. These vegetables are in season in the fall.
Celeriac, also known as celery root, has a delicate celery taste. You can grate it, saute it, use it in soups or eat it raw in a salad. It is filled with fiber, vitamin B, vitamin C and vitamin K.
Jerusalem artichokes (sunchokes) are neither an artichoke, nor are they from Jerusalem. They are the tubers of sunflowers and probably derive their name from the Italian for sunflower, girasol. They have a crisp, nutty flavor, especially when sautéed. They can be roasted, pickled and they are excellent in soups. They also make a great substitution for potatoes.
Parsnips resemble white carrots and are naturally sweet. They can be used in soups and stews and are particularly delicious roasted. Parsnips have more vitamins than their carrot cousin and they have lots of potassium.
The rutabaga was originally a cross between a cabbage and a turnip. You can roast them, mash them or add them to soups.They contain a good portion of your daily vitamin C requirement.
Turnips are part of the mustard family, as are horseradish, radishes and rutabagas. They can be roasted, mashed or used in stews and soups.
So what can you make with these vegetables?
Roasted Root Vegetables with Rosemary
- Nonstick vegetable oil spray
- 1 pound sweet potatoes or baking potatoes, peeled, cut into 1-inch pieces
- 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
- 1 pound rutabagas, peeled, cut into 1-inch pieces
- 1 pound carrots, peeled, cut into 1-inch pieces
- 1 pound parsnips, peeled, cut into 1-inch pieces
- 2 onions, cut into 1-inch pieces
- 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
- 2 tablespoons chopped fresh rosemary
- 1/3 cup olive oil
- Salt and pepper
- 10 garlic cloves, peeled
- Chopped parsley for garnish
Position 1 rack in the bottom third of the oven and 1 rack in the center of the oven and preheat to 400°F.
Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic and parsley in very large bowl; toss to coat. Season generously with salt and pepper.
Divide vegetable mixture between the prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all the vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
Transfer roasted vegetables to large serving bowl and garnish with chopped parsley.
Sautéed Jerusalem Artichokes
4 to 6 servings
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 pound Jerusalem artichokes (sunchokes) scrubbed, peeled and cut crosswise into 1/4-inch-thick rounds
- 3 tablespoons coarsely torn fresh sage leaves, divided
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with the olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.
Using slotted spoon, transfer Jerusalem artichokes to a shallow serving bowl. Add remaining 2 tablespoons butter and sage to the skillet; cook until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in the serving bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Rutabagas and Ginger Roasted Pears
8 to 10 servings
- 3 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
- Nonstick vegetable oil spray
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced, peeled fresh ginger
- 2 tablespoons brown sugar or pure maple syrup
- 4 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
- 1/3 cup heavy (whipping) cream
- 3 tablespoons butter
- 1 tablespoon chopped fresh thyme
- Coarse kosher salt, black pepper and nutmeg
Cook rutabagas in a pot of boiling salted water until tender, about 35 minutes.
Meanwhile, preheat oven to 400°F. Spray a large rimmed baking sheet with nonstick spray.
Combine oil, lemon juice, ginger and sugar in large bowl. Add pears; toss to coat. Spread on the prepared baking sheet. Roast until tender, turning pears every 10 minutes, for about 30 minutes total.
Drain rutabagas; return to the same pot. Mash into a coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter and thyme. Mix in pears and any juices from the baking sheet. Season with salt and pepper and grate nutmeg over the top.
Honey Glazed Turnips
- 2 lbs small to medium (no more than 2-inches) turnips
- 1 cup plus 3 tablespoons water or chicken broth, divided
- 2 tablespoons butter
- 1 tablespoon honey
- 1/2 teaspoon salt
- Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in one layer in a 12-inch heavy skillet and add water or broth. Add butter, honey and salt and bring to a boil over moderately high heat, covered, stirring occasionally. Uncover and cook stirring, until tender and liquid evaporates, about 5 minutes more.
Reduce heat and sauté until golden brown, about 5 minutes.
Add 3 tablespoons water or broth and stir to coat turnips with the glaze. Sprinkle with parsley and serve.
Celery Root Salad With Shrimp
- 1 celery root (or celeriac), about 1 lb
- 1 (19-oz) can cannellini beans (rinsed and drained)
- 3 oz baby arugula leaves (3 cups packed)
- 2 tablespoons white balsamic vinegar
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 1 1/2 tablespoons minced garlic
- 1 1/2 lbs large peeled/deveined shrimp
Trim the rough skin from the celery root and peel. Cut the celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).
Combine the sliced celery root, beans, arugula, balsamic vinegar, 2 tablespoons oil, lemon juice and 1/4 teaspoon each salt and pepper in a medium serving bowl.
Heat 2 tablespoons oil in a large nonstick skillet on medium-high heat and add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2-4 minutes or just until the shrimp begin to turn pink.
Add shrimp (and pan juices) to the salad; toss to blend and serve.
- Celeriac, Kohlrabi, Carrot Slaw with Buttermilk Dressing (planithealthier.wordpress.com)
- How to Cook With Delicious Root Veggies – 10 Different Ways! (onegreenplanet.org)