Healing Foods

Rediscover Root Vegetables

Often overlooked, these knobby treasures provide an abundance of savory recipe options
rediscover root vegetables

With fall’s harvest fading from memory and spring’s bounty still waiting to show its colors, there’s no better time to dig into the delicious possibilities root vegetables offer. Insulated from the elements and nurtured by the soil’s nutrients, these underground wonders develop better flavor when it’s chilly and damp out——the cool temperatures convert root vegetables’ starches to sugar and make them sweeter.

Carrots, turnips, and potatoes may be the mainstay of most root vegetable recipes, but there’s a lot to be gained by cooking with some of their lesser-known cousins, found alongside them in grocery store cases and farmers’ market bins.

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Grated Raw Beet Salad with Jicama, Avocado, and Orange

Grated Raw Beet Salad with Jicama, Avocado, and Orange

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Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber in this salad.

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Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds

Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds

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Mashed carrots and parsnips are a classic combination from Ireland and the British Isles. Here, we’ve steamed the two vegetables together and spiced them up with popped mustard seeds. When mustard seeds are popped over low heat, they lose their hot, “mustardy” flavor and taste wonderfully nutty.

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Crunchy Burdock with Toasted Sesame Dressing

Crunchy Burdock with Toasted Sesame Dressing

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Beloved in Japan, burdock is a long, slender root vegetable that resembles a stick. Beneath the bark-like skin, burdock’s flesh is crisp, earthy, sweet, and mineral-like. If you can’t find burdock, try this recipe with raw beets, jicama, or daikon radish grated or cut into small, thin sticks.

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Braised Celery Root with Chickpeas and Saffron

Braised Celery Root with Chickpeas and Saffron

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Large, melon-shaped knobs of celery root or celeriac may look tough to handle, but are actually very easy to cook with. Once peeled, they can be grated like carrots into salads, boiled and mashed like potatoes, sliced and added to soups, or cut and braised in stews. This recipe tastes

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Mashed Rutabagas with Salsa Verde

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The rutabaga gets its name from the Swedish word rotabagge, and is sometimes called a Swede or a Swedish turnip.

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