Zagarella Italian Restaurant

Even if we roll our eyes when we hear it, "Eat your vegetables" is a maxim that we might be sensible to heed. Our mas and grannies spontaneously knew that fresh fruit and plants were good for us, and science has explained the value of fresh produce in keeping our bodies in top condition. However, we often scrimp on eating root veggies, either because they appear boring or we do not know the right way to prepare them. These nutrition-packed powerhouses are worth another look, though. Here's an overview that may hopefully provoke you to reach for the roots when you are in the produce section of your grocery store. They are also essential if you wish to follow a vegetarian weight loss diet.

Captivating Carrots

Oh, the pervasive carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss break. But carrots are not given credit for their variety or flexibility. As an example, not all carrots are orange. The next time you wish to experiment, be looking for white, yellow, red, and even purple carrots. They can be used in recipes, or to add vibrant color to your plates.

Speaking of recipes, carrots can be more than a last minute addition for a salad or to enrich and add flavour to broths. Carrots give bread, muffins, and cakes a wonderful dampness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw scraped carrots, cream cheese, and scraped onion into a food processor and spread on toast points for a tasty appetizer. Step into the future with a carrot mousse or flashback to the past with preserved carrots. Let your imagination fly and you'll rediscover these colourful treasures.

Radical Rutabagas and Mouth watering Turnips

Though the Finns and Swedes cook rutabagas with coolness, the rutabaga and turnip aren't in most American citizens repertoires when it comes to cooking vegetables. Sure, turnip greens are a staple of the savory cuisine of the South, but what to do with the root?

Rutabagas are essentially an amalgam of turnips and cabbages, although they're most frequently used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mashed potatoes to enhance their flavour and nourishment. Try turnip custard, or combine apples and rutabagas for a delightful baked stew. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a beef dish.

Hearty Jicama

Like the carrot, the jicama is sometimes relegated to the salad bar. But this sweet, starchy, and refreshing root plant is an excellent addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place griddled shrimp over a bed of jicama. Delectable!

Other Nutrition-Packed Roots

When going to the fresh goods section of your food store, don't ignore the other root vegetables that have taken a rear seat to other fresh fruit and vegetables. Beets, parsnips, and radishes also offer culinary delights, so embrace their flexibility and their power to get you excited about eating your veggies!