Episode 53: Root Veggies 101 – How rutabagas, parsnips, and sunchokes can be the gems of home cooking!

Are you bored with the drab offering of veggies during the winter? Are you looking for recipes beyond 'roasted root vegetables' that feel exciting, fresh, and comforting… all at the same time?

Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as sexy and satisfying! This week, we’re encouraging you to JUST SAY YES to these humble veggies.

Root veggies are buried treasures that come in a bevy of colors, shapes, and nuanced flavors. Carrots, potatoes, parsnips—hooray! Beets and sweet potatoes—OK! Rutabagas, turnips, sunchokes… hmmmm… not so sure? Don’t fret; we’ve got you covered! This episode includes some of our favorite recipes and approaches to bring root veggie delight to your kitchen table, including a dairy-free mash that’s unbelievably flavorful… one that just might be better than the main course!

You’ll want to tune in to find out how to make it for yourself!

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Links to from this week’s show:

How to tell the difference between a rutabaga and a turnip?

Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicious Little Bites

Rutabaga cheddar soup by Ripley Organic Farm

Easy mashed rutabaga from The Spruce Eats

Martha Stewart’s maple glazed carrot and parsnips

Crispy parmesan carrots by Ayeh Manfre 

Beautiful Soup by Celia Barbour via the NY Times

Shredded vegetables do taste sweeter via NPR

Sunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

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