Root vegetables—spicy, subtly sweet and earthy, the most versatile and budget friendly all-stars of the produce aisle during the colder winter months—are often overlooked and underappreciated. Full of fiber and good-for-you nutrients, root vegetables should be at the top of your grocery list year round.
The botanical and culinary definitions of root vegetables vary slightly. The botanical world tends to distinguish true roots, tuberous (i.e., sweet potatoes) and taproots (i.e., parsnips) from non-roots that grow under the ground, like tubers (i.e., potatoes) and bulbs (i.e., onions). In the culinary world, a root vegetable is generally defined as the edible portion of a plant that grows underground. Some popular root vegetables are beets, carrots, daikon, jicama, parsnips, radishes, rutabaga, sweet potatoes and yucca.
Nutritional Benefits
Low in calories, full of fiber,…
