Root Vegetables

Root vegetables traditionally form the staple of our winter crops, used in everything from the Sunday roast to soups. Stuffed with vitamins and minerals, they'll even help you shake off the winter blues.

Beetroot
Beetroot is closely related to sugar beet and is believed to be derived from a wild species native to the seashores of Europe. It's a beautiful deep scarlet or burgundy colour and adds a dash of vibrancy to any winter dish. It's commonly used as a side dish to traditional roast dinners, in summer salads or in sauces. The young leaves of the beetroot can also be used in salads.

Carrots
Thought to be originally from Afghanistan, carrots were once used by Middle Eastern royalty to aid seduction. In the wild, the carrot's original colour is white, and is only orange in colour due to cultivation by the Dutch in the 17th century. You can even buy purple carrots in some supermarkets: they're not 'dyed' as appearance would suggest - this is the way they were grown in the Middle East and India as far back as the tenth century. Carrots are a member of the parsley family and are related to the parsnip, celery and fennel. They have a strong, sweet flavour, and are a good source of vitamin A, beta carotene and potassium.

Always choose firm, young carrots if possible, as they're more tender. Carrots are delicious steamed as a side vegetable and tossed with butter and a pinch of ground cumin, or roasted with other root vegetables. Make a fragrant soup combining carrots with fresh coriander, and mix grated carrots with chickpeas, olive oil, lemon juice and chopped mint for a fresh-tasting salad.

Celeriac
Celeriac is another member of the parsley family and is closely related to celery. Although it looks superficially like a turnip, the taste is much more similar to that of celery. Celeriac is often used in soups and stews but can also be used grated in salads. Alternatively it can be baked or boiled and used as a side vegetable. It's quite an unusual vegetable and isn't very widely available.

The best time to look for celeriac is in the autumn and winter when the main crop hits the markets. Peeled celeriac will darken so toss it in lemon juice or add a little juice to the cooking water. When choosing your celeriac try to go for roots that are less than four inches diameter, as the smaller, younger roots tend to be much more tender and less woody.

Jerusalem artichoke
The Jerusalem artichoke, not to be confused with the globe artichoke, is actually a member of the daisy family and is closely related to the sunflower. It's originally from North America but is widely available in season.

The artichoke is a crisp, underground tuber, white or yellowish in colour, and is irregularly club shaped and quite knobbly. The flesh is quite sweet due to the presence of inulin, which is a particular sugar that can also be eaten by diabetics. Jerusalem artichokes can be baked or made into soup.

Parsnip
Another member of the parsley family, the parsnip is a traditional winter vegetable. The cold winter weather is partly responsible for its delicious flavour as the cold helps to turn the starches into sugars. The parsnip has been used since the time of the Roman Empire.

It was extremely popular in the Middle Ages, owing to its high carbohydrate content, sweet flavour and nutritious flesh. The parsnip is high in potassium, calcium and vitamin A. In fact, it was the staple root vegetable until it was ousted by the potato in the 16th century. Parsnips are still widely used, especially in the winter months as roast vegetables as well as in soups and other dishes.

Salsify
Another member of the daisy family, salsify is one of the lesser known root vegetables. It's also known as the oyster plant as its root tastes slightly of oysters. The root of salsify is used in a similar way to any other root vegetable, in soups, stews or mashed. Try using boiled salsify in a salad to add a crisp delicate flavour.

Swede
The swede, known as rutabaga in the US, is a comparative newcomer to our table. It was developed in Bohemia, possibly in the 17th century, though there are no written records of its development. Swedes can be purple, white or yellow in colour with white or yellow flesh. It's a common winter vegetable and is usually used in mash, stews and casseroles.

Sweet potato
Originating from South America, the sweet potato may resemble the ordinary potato but it's quite different botanically, if no less delicious. It's usually a pinky colour, though it may look more white or purple depending on the variety, and can be used in a number of different ways.

They're a key ingredient to the American Thanksgiving meal where they're baked and served with the roast turkey. As with the ordinary potato, the sweet potato is incredibly versatile and can be made into soup, fritters, or served simply as a dish on its own.

Turnip
The turnip has been known in Europe since prehistoric times, and although it's used primarily for its root, the leaves can also be eaten as spring greens. It's a member of the Brassica genus which it shares with swedes and cabbages. Turnips vary considerably in shape, size and colour; they can be round, flattened or cylindrical, yellow or white, with or without a green or purple zone near the top. Turnips are used in a similar way to swede: mashed, roasted or used in casseroles.

Recipes

Texas Ranch Potato Salad

INGREDIENTS:

* 1 (1 ounce) package ranch dressing mix
* 2 cups mayonnaise
* 3/4 cup chopped green onion
* 1 pound bacon slices
* 5 pounds unpeeled red potatoes

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
2. In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
3. Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
4. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Sweet Potato Potato Salad

INGREDIENTS:

* 2 potatoes
* 1 sweet potato
* 4 eggs
* 2 stalks celery, chopped
* 1/2 onion, chopped
* 3/4 cup mayonnaise
* 1 tablespoon prepared mustard
* 1 teaspoon salt
* 1 1/2 teaspoons ground black pepper

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Tangy Dill Potato Salad

INGREDIENTS:

* 3 pounds new potatoes, scrubbed and quartered
* 1/2 cup Italian-style salad dressing
* 3/4 cup mayonnaise
* 1/4 cup chopped green onions
* 2 teaspoons chopped fresh dill
* 1 teaspoon Dijon mustard (optional)
* 1 teaspoon lemon juice
* 1/8 teaspoon pepper

DIRECTIONS:

1. Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.
2. Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.


Moroccan Potato Bean Soup

INGREDIENTS:

* 6 cups water
* 1 (15 ounce) can kidney beans
* 3 tablespoons olive oil
* 2 onions, chopped
* 2 potatoes, peeled and cubed
* 3 tablespoons chicken bouillon powder
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground white pepper
* 1/2 teaspoon cayenne pepper (optional)
* 2 teaspoons curry powder
* 2 tablespoons soy sauce
* 1/2 cup whole milk
* 1/2 cup half-and-half
* 1/2 cup dry potato flakes
* 1/4 cup chopped green onions

DIRECTIONS:

1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
2. In a frying pan, saute onions in olive oil until lightly brown.
3. To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

Buttery Cooked Carrots

INGREDIENTS:

* 1 pound baby carrots
* 1/4 cup margarine
* 1/3 cup brown sugar

DIRECTIONS:

1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Cheesy Carrots

INGREDIENTS:

* 2 pounds carrots, cut into 2 inch pieces
* 2 tablespoons butter
* 1 onion, minced
* 8 ounces sharp Cheddar cheese, shredded
* 1 green bell pepper, minced
* 1/4 cup fresh parsley, chopped
* salt and pepper to taste
* 3/4 cup dry bread crumbs

DIRECTIONS:

1. In a large pot of water, boil carrots until soft. Drain well.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
3. Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes.

Honey Glazed Carrots

INGREDIENTS:

* 2 tablespoons vegetable oil
* 1 pound baby carrots
* 1/2 onion, chopped
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dried oregano
* 1 teaspoon monosodium glutamate (MSG)
* 2 teaspoons garlic powder
* salt and pepper to taste
* 3 tablespoons honey
* 3 tablespoons butter, softened

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.
2. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
3. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.