Several types of root vegetables are enjoyed all year long. Many have versatile flavor profiles that can be incorporated into a wide range of recipes.
These roots are rich in important nutrients like vitamins C and A, as well as dietary fiber. They also tend to have a long shelf life, which makes them ideal for preserving over the winter months.
This post will discuss some of the most commonly consumed types of root vegetables. So, if you are looking for new ways to add flavor and nutrients to your meals, be sure to read on!
Check out our favorite root veggies and add them to your diet.
The flavor of turnips is slightly sweet and earthy, with an underlying peppery bite.
Turnips are often incorporated into stews or cooked until tender and served with butter or cream.
Many people enjoy turnips in the fall and winter months when they are in season, though their growing season is much longer.
The flavor of carrots can vary depending on several factors, including the variety of carrot, how it is harvested and prepared, and any accompanying ingredients or spices used in cooking.
Some people prefer to eat carrots raw, while others enjoy them when roasted or grilled.
In general, carrots are at their peak from spring through early fall.
Celeriac is used in a variety of dishes to add crunch and texture.
Many add cooked celery to soups and stews for its savory flavor, and chopped celery is frequently sprinkled on top of salads for an extra crunch.
Many people best enjoy this vegetable in the springtime, as the stalks have a milder and sweeter taste.
These little root vegetables are rich in nutrients, including vitamins A, B, and C, as well as minerals like calcium and iron.
They are also a great source of dietary fiber that promotes healthy digestion.
In addition to their nutritional value, radishes have many culinary uses. I like adding them to salads, stir-fries, and other dishes for extra flavor.
These round, brownish-gray tubers have firm, dense flesh and a flavor often described as a cross between turnips and cabbage.
They are rich in nutrients such as vitamins A and C and contain high levels of potassium and magnesium needed for bone health and heart functioning.
Rutabagas are in many preparations, from stews and soups to mashed potatoes or roasted vegetables.
Beets are a root vegetable enjoyed for their deep red color and rich earthy flavor.
While the roots of beets can be eaten raw or cooked, they can also be juiced and used to make vibrant natural dyes.
Additionally, the leaves of this versatile plant can be picked and dehydrated or ground into nutritious animal feed.
Turmeric has an earthy and spicy flavor with hints of pepper and ginger, and it can be eaten raw or cooked.
As a culinary spice, turmeric is used as a base for curries or paired with rich ingredients like coconut milk or fish sauce.
Additionally, turmeric is an ingredient in Ayurvedic medicine due to its potent anti-inflammatory properties.
This spicy, aromatic root has a distinct and spicy flavor. It is known for its many health benefits.
From boosting the immune system to easing nausea, ginger root can help to improve our overall quality of life.
Additionally, ginger is in many recipes, from savory Asian curries to sweet desserts and cocktails.
This knobby vegetable is known for its crisp and sweet white flesh and reddish-purple skin.
Kohlrabi is an excellent source of nutrients such as potassium and vitamin C. It is also known for its anti-inflammatory properties.
Whether eaten raw or cooked, this veggie is in a wide variety of savory dishes, including soups, stews, stir-fries, and salads.
Onions, whether fried, baked, roasted, or sautéed, bring a savory flavor and distinct aroma to dishes across a wide range of cuisines.
Onions contain nutrients named flavonoids, which help promote overall health by protecting against certain types of cancer and reducing the risk of heart disease.
Parsnips have a dense, sweet flavor and are rich in nutrients like vitamin C and fiber.
Parsnips are revered for their culinary versatility, as they are eaten raw or cooked and added to soups and stews or used as a healthy alternative to potatoes or other starchy sides.
Sweet potatoes have essential vitamins and minerals, including beta-carotene, potassium, vitamin C, and manganese.
They also contain a variety of phytochemicals with antioxidant properties.
Sweet potatoes can be baked whole or cut into fries and roasted; they can even be grilled or slow-cooked as a savory side dish.
Made from the bulbous cloves of the Allium Sativum plant, this pungent herb can be eaten raw, cooked, or dried to add flavor to a wide variety of dishes.
In addition to its delicious taste and aroma, garlic contains high levels of antioxidants like allicin and selenium, which help fight free radicals in the body, protecting against various diseases.
Learn about the many types of garlic you can enjoy!
Fennel’s feathery fronds are known for their distinctive licorice flavor.
Fennel is used in both fresh and dried forms, and it works well in marinades, sauces, stews, soups, salads, and other dishes.
Additionally, fennel is often consumed as an herbal tea or tincture to help relieve stomach discomfort and treat insomnia.
Horseradish is a versatile herb with a sharp flavor.
This unique plant is used when preparing sauces, salad dressings, marinades, and other condiments.
Its root contains allyl isothiocyanate, which gives the herb its distinctive kick.
Additionally, horseradish offers benefits such as reduced inflammation, enhanced liver function, and improved digestion.
Unlike many other tubers, which belong to the Solanaceae family, Jerusalem artichokes are in the sunflower family.
They have a crunchy texture, and slightly sweet flavor, and are used in both savory and sweet dishes.
Some other notable characteristics of Jerusalem artichokes include their high levels of fiber and potassium and their natural resilience against pests and disease.
Potatoes are rich in essential nutrients like potassium, vitamin C, and fiber, and they have very few calories.
In addition, compared to other starchy foods like rice or pasta, potatoes are low on the glycemic index.
This means that they help to keep you full for longer and prevent sugar spikes throughout the day.