Root vegetables are underground plant parts that are eaten as food. Potatoes, beets, carrots, parsnips, rutabagas, radishes… these are all root vegetables. Most can be stored long time after harvest and are quite economical. They can be enjoyed raw or cooked. They hold up well to slow cooking and are therefore perfect for simmering or braising. Try some of our best root vegetable recipes.
The British colonists were the first to introduce parsnips in North America in the early 17th century. But this root vegetable is still not much known in this continent, despite its numerous qualities: its whitish and fruity flesh has a very sweet hazelnut taste. Try it in this fairly quick and simple recipe, creamy and comforting for cool evenings.
This recipe combines crispy sunchokes, silky mushrooms, tender kale, and chewy spelt. The result is a tasty salad than can be served as side dish or on its own as a meatless entrée.
This simple side dish is a real explosion of flavors. You will definitely want to make this recipe again!