![]() ![]() Wrap the greens in a damp paper towel and store in the fridge use them as you would use any cooking greens, like kale or spinach. Remove any fresh greens from the tops of root vegetables before storing them. If he runs out of space, he stores them in the coolest, darkest place in his apartment. Store onions separately from other root vegetables, as they emit gases that will accelerate the spoiling of other vegetables, especially potatoes.Īlan Spaulding, who sells vegetables at the Union Square Farmers’ Market in New York City, says he keeps most of his root vegetables in the fridge. They can be used just as regular orange carrots are try them cut lengthwise and simply roasted with olive oil and salt, perhaps served with a condiment or dressing like tapenade or pesto vinaigrette.Ĭelery root, horseradish, sweet potatoes and shallots are other root vegetables Scheuller sees gaining in popularity because of their use by restaurant chefs.ĭifferent root vegetables have slightly different preferences, but in general, store them in a cool, dark place with ventilation.Ĭarrots, celeriac, parsnips, turnips and radishes do well in the fridge, preferably in the crisper drawer. The watermelon radish continues to trend, Schueller says, for its dramatic look: green on the outside, hot pink on the inside.Īnd multi-colored carrots are gaining traction because of how beautiful they look on a plate, in hues of purple, red, orange and yellows often combined in a bunch. Radishes are popular not just for their spicy flavor but for the visual pop they give to salads and other dishes. Kohlrabi can be eaten cooked or raw raw, it’s flavor and texture are reminiscent of peeled broccoli stems, with a bit of peppery radish thrown in. It looks a bit like a UFO with a bunch of stems sticking out willy nilly, in shades of pale green to purplish, with a pale interior. ![]() Kohlrabi has also become trendy, Schueller says. They are common in traditional Jewish chicken noodle soup, and can be mashed with potatoes or on their own, as well as roasted. The flavor, when cooked, is like a sweeter carrot, and parsnips can be used in pretty much any recipe that calls for carrots, when you want a heightened level of sweetness. He calls parsnips “the new carrot.” Parsnips are related to both carrots and parsley, and look much like a large, pale carrot with a squattier base. In the world of potatoes, for instance, baby potatoes are especially popular, including Dutch yellow, ruby gold, red, mixed fingerlings and gemstone. Schueller says that in recent years, specific varietals of root vegetables are having a moment. As Robert Schueller, head of marketing at Melissa’s Produce, a specialty produce company based in California, puts it, hardy root vegetables are ideal for “comfy foods warm meals during the cooler time.” So as we head into the belly of winter, it’s the perfect time to explore the world of root vegetables. Carrots, turnips, rutabagas and beets are good examples. The cold causes the roots to work hard to prevent the plants from freezing, which causes the natural starches to convert to sugar. Some root vegetables get sweeter once the first frost hits. Root vegetables include potatoes, yams and Jerusalem artichokes (all of which are also tubers), as well as beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, the onion family, garlic, celery root (or celeriac), turmeric, jicama, radishes (including daikon and horseradish), and ginger. ![]() Since root vegetables grow underground, they absorb a lot of nutrients from the soil, and so are nutritional powerhouses, usually also high in starch. In cold weather, from late fall to early spring in temperate climates, root vegetables are pretty much all that’s seasonally available, other than some late-summer crops that are hardy enough to store. Root vegetables are pretty much what they sound like: vegetables that grow under the earth and must be dug up to be harvested. But there is beauty to cooking with the season, not just because it feels in sync with the planet, but also because it compels you to make the most of what is available, whether those ingredients are familiar - or not so much. ![]()
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