Root vegetables such as potatoes, yams, beets, parsnips, carrots, kohlrabi, celeriac, daikon, jicama, radish, rutabaga, turnips and taro are among the most nutritious foods in the plant kingdom. Others in the root family like ginger, turmeric, onions, garlic, wasabi and ginseng not only offer dynamic exotic flavors, but healing qualities as well.
Health benefits include:
- Boosted immunity.
- Anti-inflammatory effects.
- Increased and sustained energy.
- A grounding and soothing effect on the mind and body.
- Sources of iron, potassium, magnesium; vitamins A and C.
- Gluten free, for those with this concern.
Root vegetables grow fully or partially underground, and are very influened by soil quality, so If possible, try and buy organically grown (visit your local farmer's market). This also allows you to enjoy the skins of many of these vegetables, which are full of rich nutrients and fiber, rather than peeling them. Otherwise, scrub well and/or peel.
Root vegetables are great for stewing, roasting, baking, pressure-cooking, juicing or shredding raw for salads. They’re extremely versatile, finding their way to sides, soups, entrees, chips, fries, desserts, smoothies, fresh juices, teas, and even veggie burgers. Highly mash-able, if you're like me, root veggies may easily become one of your favorite comfort foods!