roots are a commonly neglected bunch, but have recently emerging from
shadows to make their presence definitely known. They have never
love at first sight anyway. Beneath their rough skinned, knotty, and
outer cloak, they harbor a wealth of earthy flavors and nutritiens.
are excellent sources of fiber, minerals, vitamins and low calorie
It is important to know that not everything that grows below ground is
a root vegetable.
jicama, turnips, cassava, kumara, yams, rutabagas, sweet potatoes,
oca, these are just a few of dozens of underground tubers that sustain
modern humans, who boil, bake, and fry them for lunch, dinner, and
breakfast. Tubers are storage organs which
preserve the plant in a dormant
state through the winter, and give the plant a boost in making new
in the spring. The tubers come in many shapes and sizes and are an
source of nutritiens.
garlic and shallots are underground bulbs. Each root has its own unique
taste and nutritional value, so be daring and expand your taste buds!
to know: beet, burdock, carrots, celery root, celeriac, horseradish,
radish, parsnips, radishes, parsley root, salsify etc.
Other Related Topics:
|Cooking & Handling Tips
|When cooking beets, leave
a one inch stem on them to minimize bleeding.
When baking potatoes always prick skin with a fork to let steam escape.
Greasing potatoes before baking will keep the skins soft.
If you want to cut baking time in half for potatoes, just boil them for
15 minutes first .
To prevent grease soaked potatoes, boil them until almost tender,
then add to roast for about 30 to 40 minutes or until brown.
Try to eat garlic as often
as passable. Along with its cousins the shallot, onion and leek, garlic
has many benefits. Garlic boosts immune function, stimulating white
cells to stave off infections and destroy cancer cells.
Onions won't cause tears if they are well chilled. Store them in
covered containers in the refrigerator.
Use a fork to stir
zucchini, potatoes, carrots etc. Spoons tend to break them.
If you peel carrots under water, they will not stain your fingers.
For crisp carrots, soak them in cold water with a little sugar before serving.