VARIETIES
1 CARROTS
2 PARSNIPS
3 BEETROOT
4 SWEDE
5 CELERIAC
The most popular root vegetable (the average UK citizen eats 11,000 in their lifetime), all carrots were purple until the 1600s. The orange variety was developed in tribute to William I of Orange.
These creamy white roots are a member of the carrot family, but have a much stronger, sweeter taste. Parsnips love frosty weather, and it actually helps improve their flavour.
This vibrant vegetable’s colour comes from the pigment betanin, which is also used as a food colouring. Beetroot has a distinctive, deep and earthy flavour that softens when roasted.
A member of the same family as turnips and cabbages, swedes are also called neeps in Scotland and rutabaga in America. Larger than turnips, they have a milder, less bitter taste.
Despite its knobbly and rather unattractive appearance, celeriac has a delicate nutty flavour and a texture similar to potato. It’s a close relative of celery but with a far larger root.
ROOT
Versatile and sweet, these ear thy veg are a great addition to desser ts and savour y dishes alike
PRE P
Carrots and parsnips can just be scrubbed before cooking, but otherwise root veg should be peeled before use. Celeriac discolours quickly once the skin is removed; prevent this by covering with water and a little lemon juice until ready to use.
S TORE
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You should keep parsnips, carrots and celeriac in the fridge, but beetroot and swede are best stored in a cool, dark place.
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WORDS BRYONY BOWIE RECIPES TESCO REAL FOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING JENNY IGGLEDEN
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1
Carrot, celeriac and beetroot can be eaten cooked or raw: try grating them and mixing with red cabbage, walnuts and tahini for an autumn slaw. Parsnip and swede should be cooked before eating – roast them, then blitz with onion, thyme and stock for a hearty soup.
Try them in…
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HARISSA-ROASTED ROOT VEG *Toss 500g chopped root veg in 2 tbsp harissa
paste and 1 tbsp olive oil; roast for 40 mins. Cook 250g quinoa to pack instructions. Mix 100g natural yogurt with 1 tbsp each chopped basil and chives. Serve the veg over the quinoa with the yogurt alongside. CREAMY ROOT AND LENTIL SOUP Fry 2 diced onions, 1 tbsp grated ginger and 2 chopped garlic cloves until soft. Add 1 sliced chilli, 1 tbsp cumin and ½ tsp turmeric. Chop 3 carrots, 2 parsnips and 3 sweet potatoes; stir in with 150g split red lentils and 1ltr stock. Simmer for 30 mins until the veg is tender. Blitz, then stir in chopped coriander and 450ml milk. Search for these recipes on tes.co/realfood for detailed instructions.
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