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.
Beets and turnips are sometimes sold with their greens still attached. They’re edible, so don’t throw those greens away. Trim and store them in a plastic bag separately from the roots. If left attached, the greens will continue to draw moisture from the roots and dry them out. Try the greens in recipes calling for dark leafy greens, such as kale, spinach or collards.