Take them from cellar to plate in style
Root veggies have been kept in the dark for too long. Kohlrabi, potatoes, yams, and beetroot go from cellar dwellers to dinner plate superstars.
Hats off to root vegetables! Potatoes, jicama, carrots, turnips, beets—most are available year-round with their peak season running from fall to spring. They make a nutritious, hearty base for these warming winter dishes. Liberate your favourites from the root cellar, and help them shine. Root veggies are roots of plants that are eaten as vegetables. They’re packed with plenty of antioxidants, vitamins, minerals, and fibre. A source of complex carbohydrates, they help you feel full, regulate blood sugar and digestion, and provide oodles of energy. When properly stored in a cool, moist, dark place, they tend to take on a deeper and sweeter flavour. Hardy root veggies maintain their nutrient values longer than other delicate fresh vegetables. We focus on a few staple roots. Experiment and integrate various ingredients to put your own unique stamp on these recipes.
Kohlrabi is part of the cabbage family. It’s a root vegetable that boasts big leafy greens sprouting above a large bulbous root that grows on top of the soil. Kohlrabi is an excellent source of vitamin C, and a good source of thiamine, folate, magnesium, and phosphorus.
Subtle in flavour, crunchy, and quite watery, kohlrabi is a lovely addition to any slaw or salad. It’s delicious sliced or diced, steamed, or roasted all by itself.
The aromatic herb lovage has long been used for culinary and medicinal purposes in Great Britain and the Mediterranean. You can substitute 1/2 cup (125 mL) chopped fresh lovage leaves for celery leaves, and leave out the ground anise seed. Look for lovage at your local farmers’ market.