Get to the “Root” of Fall Vegetables
Advice from Registered Dietician Michelle Gorman
 Hearty root vegetables provide a wide variety of nutrients for good health. Carrots, beets, rutabagas, turnips and parsnips are high in fiber, folate, potassium, and vitamins A and C, and they're low in calories and fat. The deep colors of some root vegetables also mean they are high in phytonutrients that can help prevent chronic diseases like cancer, heart disease and diabetes.
Here are some tips to help you enjoy the best of the fall harvest.
Selection:
Root vegetables should be firm and not too large
Storage:
Store in cool, dry place or refrigerator.
Serving:
Root vegetables should be washed before use. Typically, root vegetables are boiled, but you can enjoy them many different ways:
- Try raw turnip sticks with a low-fat vegetable dip.
- Toss cut-up carrots, rutabagas and parsnips with olive oil, salt and pepper and roast in the oven.
- Top a salad with cooked beet sticks.
- Cut carrots, turnips and rutabagas into chunks and add to soups, stews, and casseroles.
And click here for a recipe for Parsnip and Sweet Potato Puree.
~ Michelle
Learn more about Michelle
The information presented and the opinions expressed are those of the content provider. KTVK-TV and KASW-TV do not endorse the accuracy or reliability of any advice, opinion, statement, or other information by the content provider. You acknowledge that any reliance upon any such opinion, advice, statement, or information shall be at your sole risk.
|
