How to serve root vegetables
Root vegetables – those grown
underground – are some of the most nutrient-dense vegetables in the world! They
absorb many nutrients from the soil in which they’re grown, and they’re filled
with lots of carbs and fiber to help you feel full longer.
Here are some of
our favorite ways to eat these tasty veggies:
Raw: Carrots,
beets, radishes and jicama are favorites for chopping or shredding and eating
on cold salads.
Grilled or roasted: Toss the vegetables with olive oil and fresh herbs, then grill
or roast at medium high heat until tender. Our go-to recipe: Honey
Butter Glazed Roasted Fall Vegetables.
Mashed or puréed: Boil or steam the veggies and mash with caramelized onion, roasted
garlic or fresh herbs for a new take on plain potatoes. You can also make a
purée of several vegetables to create a rich autumn soup.
Remember to store
your root vegetables in a cool, dark place. If you store them in the fridge,
keep them in a bag so they stay fresh longer.
Look for a wide
variety of root vegetables in our produce department year-round!
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