Root Vegetables

This article was originally published in January 2014

In the midst of winter, we turn to root vegetables for nutrition and comfort. While they might not look as dazzling as spring’s colorful produce, there’s a world of flavor and texture that’s worth digging into.



The woody core that causes some to avoid parsnips doesn’t relate to their size, but how long they’ve been in storage. Short, fat parsnips are the easiest to peel for cooking. If you happen to find a woody core inside one, remove it — but save its sweetness for the soup pot.


It takes a certain amount of strength to chop these remarkably dense tubers, but their caramel-sweet flavor when roasted makes them well worth the effort. They cook slowly enough that they’re nearly impossible to overcook, making them a great choice for slow cooker stews.

Celeriac / Celery Root

With a fresh, spring-like celery flavor and a densely crisp texture, celery root deserves more love than it gets. It’s a softball-sized knobby root that just needs a quick peel before cooking. Mashed, braised, roasted or eaten raw, celeriac may well end up your favorite new “secret” ingredient.


4 Great recipes

Our root vegetable recipes run the gamut from a delicate soup to a hearty stew to a rich dessert. Check them out!

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