Shopping, cooking and storage tips for six common root vegetables.
Root vegetables can be found pretty easily in large supermarkets and farmers’ markets. Roots keep best when stored in humid environments at near-freezing temperatures. Root vegetables will keep you well-nourished through the winter: they are nutritious carbohydrate choices because they’re rich in fiber and protective antioxidants, such as vitamin C (rutabagas and turnips) and vitamin A (carrots). And they’re all good sources of folate, a water-soluble B vitamin that’s needed to form healthy new cells.
The pale golden-fleshed rutabaga has purple-yellowish skin that’s often thinly coated with wax to prolong storage. They have an earthy, buttery flavor. Look for firm, unblemished bulbs. Store in a cool, dark place for up to 2 weeks or refrigerate for up to 1 month.