Why Dig Roots?
Hearty, inexpensive, and readily available in winter, root vegetables can easily become a star ingredient in any cool weather
vegetarian kitchen. Root vegetables are the heart and soul of a
plant, providing the nutrients and energy needed for the plant
to continue its life and produce seed in the spring time. They are
an invaluable source of nutrition to the growing plant, and to us
humans. In addition to being incredibly delicious and satisfying, most root vegetables boast a hefty nutritional profile, containing plenty of healthful fiber, vitamins (folate and vitamin A),
minerals (calcium and iron), and those powerful things called
phytochemicals, which help fight free-radicals in your body and
keep you healthy. The deeper the color of the roots flesh, the
more potent its phytochemical composition. Beets, carrots, and
sweet potatoes immediately come to mind.
Roots are beautiful as well. A sweet potato can range in
flesh colors from white, to light orange, to deep orange and red
skinned, to a hauntingly beautiful purple. The same goes for
potatoes. Oh yeah, and carrots. Oh wait, beets too. All varieties have different flavors and textures, making them one of the
most interesting groups of vegetables to cook with. Speaking of
cooking, root veggies are incredibly versatile, and can be prepared in a plethora of ways ranging from roasted (my favorite),
to chips, to braised, sautéed, stir-fried, slaws, and everything
else imaginable. So, if you haven’t gotten it by now, we totally
dig root vegetables, and think you should too!
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Veg Table ~ Jan/Feb 2014
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