Remarkable root veggies

The humble root vegetable isn't the most appealing looking produce, but what they lack in aesthetics they make up for in nutritional value. It’s time to celebrate these unsung heroes of the winter garden by making them a weeknight dinner staple.

SWEET POTATOES

Beloved for its sweet taste, sweet potatoes are packed with vitamins A and C, and manganese. The orange and purple varieties are rich in antioxidants, which neutralise unstable molecules that can damage DNA and cause inflammation. Enjoy it roasted, mashed, in soups and curries, and as an alternative to potato chips. Make sweet potato the star of the meal by roasting it whole and loading it with your favourite toppings.

TURNIPS

A cousin of broccoli and Brussels sprouts, this cruciferous vegetable is a good source of vitamin C, iron, folate, fibre and calcium. Not only does the fibre provide gut health benefits, it also helps you stay fuller for longer, which can aid in weight loss. Slice or shred raw turnips as a peppery salad topper. Cooked turnips can be substituted for potatoes in mash, roasts, stews and as chips.

CELERIAC

This lesser-known root vegetable, which is related to parsnips and celery, packs a nutritious punch. Celeriac is rich in vitamins K, C and B6, phosphorus and potassium, which helps to regulate blood sugar. A lower-carb alternative to potatoes, celeriac is commonly used in Mediterranean and European cuisines. Its crunchy texture works well in salads, or enjoy it cooked as a mash or in a soup paired with seafood or pancetta.

RADISHES

Radishes are the smaller, fast-growing member of the Brassica family best known for the redskinned type, but also comes in white, purple, black and yellow varieties. Radishes are a source of the phytochemical sulforaphane, which neutralises toxins, reduces inflammation and may also protect DNA. Commonly pickled or sliced thinly and used as a garnish for salads, radishes can also be roasted with garlic or basted with butter and chilli.

BEETROOT

This vibrant taproot boasts an impressive range of nutrients headlined by folate, a vitamin important for heart health. Beetroots are also rich in manganese, copper, potassium, iron and vitamins C and B6. The earthy flavour of this root vegetable can be enjoyed raw in salads, sandwiches and burgers or roasted, boiled or blended in soup. Beetroot can also be used in baking, adding a moist texture to brownies and cakes.

CARROTS

Thanks to their high levels of beta carotene, which the body converts to vitamin A, carrots are known for promoting eye health. But they contain other important nutrients including biotin, vitamins K1, B6 and potassium. Their sweet flavour can be enjoyed in salads but can also be brought out by roasting, glazing or baking in cakes. Carrots are also an affordable and hearty addition to stews, pies and curries.