Root Vegetables

Beautiful root vegetables

Other than carrots or maybe radishes, root vegetables tend to be overlooked.  Some seem difficult to work with or we're just plain not sure how to cook them.  These humble but hearty veggies are a delicious way to increase nutrient density to any meal.  And because they're root vegetables, they help to maintain balance in your root chakra (see 'Nutrition For Chakra's' post for more info).  

Root vegetables are low in calories, excellent source of fiber (which helps control blood sugar, prevents certain cancers, and heart disease, promotes a healthy gut, and increases satiety). Many root vegetables are also packed with vitamin C, vitamin A, potassium, vitamin k, and phytonutrients.  Some taste better raw while other are best steamed, roasted, sauteed, or baked.  

Below is a list of some root vegetables:

• Turnips; mild nutty flavor--mash, puree, stir-fry, or eat raw in salads
• Radish; mild peppery flavor--usually eaten raw, put in ice water first for an hour to add crispness, high in folate and potassium
• Parsnip; sweeet flavor--usually boiled and mashed, excellent source of fiber and folate
• Jicama; sweet nutty flavor--can be baked, broiled, or steamed, good source of fiber and vitamin C
• Beets; mild flavor--cook variety of ways, major cancer fighting benefits and packed with potassium and folate
• Carrots; mild flavor--eaten cooked or raw, do not store near apples which can give them a bitter taste due to a gas the combo emits
• Celery root (Celeriac); has a celery/parsley taste-- packed with vitamin K, calcium, and potassium, use in soups or stews

This fall step out of your usual rut at the grocery store and try a root vegetable you've never had before!  The produce aisle is filled with hidden gems.  You just have to look...and try!