If you’re truly planning on eating locally year round, when it comes down to winter time, you have to face it – you’re going to be eating root vegetables. Whether you live in California or Virginia, the winter puts root vegetables in abundance and it’s up to us to eat them.
And we’re not just talking carrots and potatoes here (yes, we know potatoes are tubers), we’re talking parsnips, daikon radish, beets, fennel, turnips, rutabaga, etc. Mark Bittman, the NYTimes food columnist says, “Most contain starchy sugars, so they brown beautifully and become sweet after cooking. (Only carrots and beets are sweet raw.) All of this can be disclosed simply by substituting just about any root vegetable you like in your favorite potato recipe. The treatment won’t be identical (the more sugar, the quicker the browning), but it will be similar, and the results will almost always be startling and good.”
So if you’re looking for some easier ways to truly enjoy the flavors of winter, click here for 6 delicious root hosting recipes from the New York Times.