Fall Root Vegetables
While Root vegetables may not be the most attractive-looking specimens in the produce department, these humble tubers—beets, turnips and carrots, among them—are winning the hearts of restaurant chefs across the country. And you’ll find they hold a delicious place in your own kitchen as well.
Autumn is prime time for savoring these hardy roots because the frosty weather transforms their starches into sugars. Root vegetables are especially suited to roasting and braising—cooking techniques that intensify the vegetables natural sweetness. You can also simmer them in soups and stews, or steam and mash them for side dishes. However, they’re prepared, root vegetables will add a sweet note to your autumn table.
They not only taste good, but, they are good for you. Due to their ability to absorb vitamins and minerals from the ground, root vegetables grown in rich soil are full of nutrients and are an excellent source of fiber, vitamin and antioxidants. Several have remarkable healing properties.
Beets provide antioxidant, anti-inflammatory, and detoxification support. They are especially good for the nervous system and eye health. They help prevent heart disease and cancer, and their fiber is especially healthy for the digestive tract. Beets contain folate, manganese, potassium, copper, magnesium, phosphorus, vitamin C, B6, and iron.
Turnips are a good source of vitamin C, while the greens (the tops) are a good source of vitamin C, vitamin K, vitamin A, folate, and calcium.
Carrots are a well-known and proven aid to eye health, including glaucoma and cataract prevention. Newer studies reveal their ability to prevent colon cancer and cardiovascular disease. They are an excellent source of vitamin A, with one cup of carrots providing more than the daily requirement. They are also a good source of vitamin C, B vitamins, vitamin K, vitamin E, manganese, potassium, and more.
Fall Root Vegetables | Taste Good & Good for You – By Doreen Damm