Root Vegetables

Beetroot/beet, carrot, celeriac/celery root, parsnip, turnips, yams... root vegetables bring to mind warming, winter, comforting pies, stews and soups, but they also lend themselves to lighter dishes, such as one-pan roasts, fritters or even salads, grated raw into slaws, or puréed into dips. While, some root veg can look a bit strange — thinking celeriac/celery root — don’t be put off by this, simply peel, cut into chunks and you’re ready to go. Root vegetables make a great alternative to potatoes (tubers not root veg) in a mash or puréed into a nutritious sauce. A favourite is beetroot/beet, a close relative of chard and spinach so be sure not to waste the leaves if the root is fortunate to come with them as they can be prepared and cooked in the same way. Beetroot/beet, like other root vegetables, take on a delicious sweetness when roasted. Bake the firm globes of beetroot/beet whole (unpeeled to stop them bleeding) or reduce the roasting time by cutting them into wedges; either way they need to be cooked until tender and almost caramelized. Alternatively, boil, pickle or grate raw into salads — and cakes or muffins as here!