Issues → September/October 2008 → Food →
Recipes: Potatoes, Onions, Parsnips, and Carrots
Root vegetables unearth the season's finest flavors
by Annie B. Copps
Many chefs, gardeners, and healers look to root vegetables for their strength and vitality -- both their stored energy and their hefty flavor. Most nutritionists would agree that root vegetables are bursting with vitamins, minerals, and antioxidants. But besides being so good for us, root vegetables also taste great, store well for months, and are priced at the low end of the produce spectrum.
Most of these buried treasures need only a quick peel and a roast, while a few need time in a saute pan to release their natural sweetness. Whatever your preference, fall is their harvest time, and local farm stands and markets are the best places to stock up.
Find additional recipes for fall's best root vegetables -- including Annie's family recipe for turnip souffle.
From the past: How to Store Root Vegetables.
Click here for pizza dough to go with the onion/mushroom recipe.
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