Tasty Root Veggies For Fall

Parsnips

The parsnip is another delicious winter vegetable. It is, of course, related to the carrot. The parsnip is slightly more nutritious than its relative, however — you'll find huge amounts of vitamin C, B6, E and folic acid.

Its taste is also richer than a carrot, and there is a lot more fiber to help your digestive system along.

Parsnips are a well-known soup ingredient, but this winter veggie is can be prepared in some more surprising ways. Whatever you choose, keep in mind that parsnips should be cooked or roasted to bring their nutrients out, just like other root vegetables. My favorite parsnip meals are:

• Roasted parsnips. You can add all kinds of herbs and spices to this, but I was really intrigued by a recipe for over baked parsnips with mustard and honey. Roasted parsnips are rich in fiber, but still juicy and soft.

• Roasted pumpkin soup starts off in much the same way as plain roasted parsnips, but the end result is very different. Roast your parsnips until tender, fry in a pan with onions for a while, and add water. Turmeric, curry, and cumin are great spices that will blend right into this soup. Salt and pepper are added to taste, as always. Blend everything with a stick mixer, and add cream if you like.

Leeks

Leeks are a great source of folic acid, vitamin C, potassium, calcium, and also phosphorous  Then, there is some iron. Leeks are, in short, good for your health. They are also inconspicuous veggies that can be added to basically any meal. Mild but pleasant in taste, leeks can be combined with Asian, European, African and American foods!

We'll have to give you some examples, of course. In these dishes, leek is one of the dominant ingredients:

• Leek and potato soup is a famous favorite, especially in the UK. Potato cubes and sliced leek form the basis of this filling soup. Adding onions and garlic makes it more interesting, and don't forget about the cream!

• Leek and mushroom quiche is another great possibility, especially because it can keep several days! Gorgonzola cheese is a wonderful addition to a leek and mushroom quiche.

• Braised leeks can make a side dish all by themselves, especially if you add some nice balsamic vinegar at the end.

Rutabaga

Ruta-what? The rutabaga is a cross between a cabbage and a turnip, and it's also known as swede — a nickname for “Swedish turnip”. This root vegetable looks a little unsexy, but it is pretty nutritious. Like many of the other fall veggies we've looked at today, the rutabaga is rich in vitamins A and C, potassium, and fiber. Rutabagas are around all year long, but are tastiest in the fall.

How do you prepare a rutabaga? I'll readily admit I have never done it myself, but I will definitely give this vegetable a go in November. My husband says his mom used to mash them, like mashed potatoes, and roast them to serve along with meat. The Center for Nutrition, Diet and Health suggests using rutabagas in a stir fry, or braising them with carrots, potatoes and turnips. Interesting! If you give this a try, please consider leaving a comment below to let us know whether you enjoyed it.