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Root Vegetables Beneath their rough exteriors, root vegetables are powerhouses of nutrition. Pound for pound, root vegetables contain more fiber and nutrients than most green vegetables, and they are virtually fat and cholesterol free. The most popular roots and tubers are carrots, parsnips, rutabagas, celeriac, turnips, beets, potatoes, sweet potatoes and jicama. They are best when small or medium sized. I would definitely suggest adding root vegetables to your Thanksgiving menu. It is a good time to try some new recipes. Parsnips are an under-appreciated root vegetable. They look like big, white carrots and have a sweet, nutty f lavor. In the recipe for glazed parsnips, brown sugar, orange juice and pineapple enhance their natural sweetness. Make sure you trim both ends, then peel as you would a carrot. Like carrots, parsnips are firm to the touch and should be used when they are small. If they are larger than

1½ inches in diameter, cut away the inside core before dicing or slicing. Turnips and rutabagas are closely related. Turnips tend to be smaller, with white flesh and a distinctly radish flavor. The flesh of bigger rutabagas is light yellow, and the flavor is mild and sweet. Cutting rutabagas in halves or quarters before peeling makes them easier to handle. The honey and brown sugar in the honey-rutabaga recipe provides an infusion of sweet f lavor. 73

November 2017 ttimes web magazine  

Tidewater Times November 2017

November 2017 ttimes web magazine  

Tidewater Times November 2017