Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and underappreciated foodstuffs around. They are rich in nutrients, inexpensive and available in winter when other vegetables may be expensive or hard to find. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it properly. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator; the rest will keep well in the refrigerator for at least a week.

Watch as I demonstrate how to cook roasted root vegetables!

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