Savour root vegetable season

By definition, root vegetables are the “fleshy roots of edible plants.” Doesn't sound all that appetizing, does it? But Anna Thomas, author of Love Soup (Norton, 2009), assures that there’s something special about these veggies.

“Root vegetables are the 'plain Janes' of the produce world, but they have so many wonderful qualities,” Thomas says. “They’re nutritious, not expensive, they keep well, and they cook up into such satisfying and tasty dishes. How could we not love them?”

Common and strange root vegetables
If there was a popularity contest for root veggies, potatoes and carrots would take the top spots, says Thomas. And for good reason. “There must be thousands of ways to cook with them, and they partner up with so many other ingredients so well,” she says. Rounding out Thomas’ all-star list are sweet potatoes, yams, turnips and beets.

But your root vegetable options don’t end there. Take a look around and you’ll probably come across a few others that are much less familiar. “Many people have never cooked with celery root -- maybe they think it’s scary looking,” ponders Thomas, who sings the praises of the vegetable’s distinct and earthy, yet fresh flavour. “I use it as a counter-balance to the sweetness of butternut squash in an easy and delicious fall soup.”

Cooking with parsnips
Another overlooked root vegetable that Thomas sneaks into soups -- vegetable broth in particular -- is parsnips. But that’s not the only thing she uses them for. “They are superb when roasted. I like to cut up some parsnips, carrots and onions, toss them in olive oil and sea salt, spread them on a baking sheet and roast them in a medium hot oven until they are soft and dotted with charred-brown spots,” she explains. “So good!”

And don’t forget the rutabaga. “They are so homely, but turn into such a great dish when slow-roasted until they soften and caramelize,” Says Thomas.