Turnips & Parsnips & Rutabaga - Oh My! A Guide to Root Veggies

Friday, February 7, 2014

The complexity of root vegetables was a cause for inspiration for the G&G concept. The first time I opened my CSA box, I was met with a feeling of bewilderment – which one is a rutabaga and which is a turnip and what the heck do I do with them? Luckily over the past year I’ve gone through a serious vegetable education. Root vegetables not only taste amazing but they are great for you and can last through these wicked cold spells we have been experiencing.

Our Mealtime Manager, Danielle, who also happens to be a nutritionist recently told me of all the health benefits these weird looking vegetables offer. They are some of the most nutrient-dense vegetables around and because they grow underground, they absorb a ton of nutrients from the soil. And knowing our farmers, those are some serious nutrients. The are packed with Vitamin C for immunity, Vitamin A for eye health, and antioxidants to help prevent free radicals. And because they are built of complex carbs, they are great for your blood sugar and digestion.

So now the trick is to identify these underground treats so you can enjoy them.

Beets

These guys are getting a lot of attention lately. They have become a staple at all the trendiest restaurants. And rightfully so – they are delicious and beautiful!

Carrots

I think we can agree that we can all identify a carrot. But all carrots are not created equally. These are the perfect poster child for eating locally, because there is nothing like a fresh carrot to spice up your day! They also come in a multitude of beautiful colors.

Celery Root (Celeriac)

This is just what it sounds like – the root of a celery plant. It sure isn’t the prettiest thing to look at, but it tastes amazing!

Ginger

If you’ve been cooking with G&G, you’ve certainly seen this delicious root a time or two. It is a powerhouse of flavor and touts too many health benfits to list. There are only a few Georgia farmers growing ginger, but they sure are doing it right!

Kohlrabi

Pronounced cole-rah-bee, this veggie has a thick skin but a very tender, crispy inside. So tender in fact, it can be enjoyed raw on its own or in a salad.

Parsnips

Consider these veggies to be carrots zesty cousin. They have more depth of flavor and a little more pizzaz than carrots, but share the unqiue shape.

Rutabega

These can be a little tricky to tell apart from a purple top turnip at first glance. I still have trouble with it! They have a more firm texture and a more earthy flavor.

Sweet Potatoes & Yams

These are probably the most familiar to you. But contrarty to popular belief, they are not one in the same. They are two different species.

Turnips

In Georgia, we mainly see two kinds of turnips: purple top and hakurei. Purple tops look just as the name would suggest, with a beautiful deep purple around the greens. Hakurei are more tende rand subtle in flavor. We’ve plucked these delicious treats right out of the ground at D and A Farms and enjoyed a snack! Their greens are quite tasty as well!