The Brew House

Regardless of if we roll our eyes when we hear it, "Eat your vegetables" is an adage that we would be well advised to heed. Our mothers and grandmothers instinctively knew that fresh fruit and veggies were good for us, and science has proved the value of fresh goods in keeping our bodies in top condition. Nonetheless, we often skip on eating root vegetables, either because they appear dull or we do not know how to best prepare them. These nutrition-packed powerhouses are worth another look, though. Here's an overview that will hopefully inspire you to reach for the roots when you are in the produce section of your corner shop. They are also essential if you wish to follow a vegetarian weight loss diet.

Tempting Carrots

Oh, the ubiquitous carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss snack. But carrots aren't given credit for their variety or versatility. For instance, not all carrots are orange. Next time you want to experiment, be looking out for white, yellow, red, and even purple carrots. They may be employed in recipes, or to add colourful colour to your plates.

Speaking of recipes, carrots can be more than a last minute addition for a salad or to enrich and add flavour to broths. Carrots give bread, muffins, and cakes a wonderful dampness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw scraped carrots, cream cheese, and scraped onion into a food processor and spread on toast points for a tasty appetizer. Step into the future with a carrot mousse or flashback to the past with preserved carrots. Let your imagination fly and you'll rediscover these colourful treasures.

Radical Rutabagas and Tasty Turnips

Although the Finns and Swedes cook rutabagas with aplomb, the rutabaga and turnip are not in most Northern Americans repertoires when it comes to cooking plants. Sure, turnip greens are a staple of the delicious cuisine of the South, but what to do with the root?

Rutabagas are actually a cross between turnips and cabbages, although they're most frequently used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to pureed potatoes to enhance their flavour and nourishment. Try turnip custard, or mix apples and rutabagas for a delicious baked stew. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a beef dish.

Hearty Jicama

Like the carrot, the jicama is usually banished to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Tasty!

Other Nutrition-Packed Roots

When going to the fresh produce section of your grocers, don't miss the other root vegetables that have taken a rear seat to other fresh fruit and veggies. Beets, parsnips, and radishes also offer culinary delights, so embrace their flexibility and their abilities to get you worked up about eating your veggies!