Vegetables harvested fresh from the farm in the middle of winter? Sounds too good to be true. But even in this darker time of year, there are still seasonal vegetables to banish the winter blues: hearty, tasty root vegetables – super affordable and unbelievably versatile. Perfect for heart-warming winter power.
Why root vegetables are unbeatable in winter
As the name suggests, root vegetables grow underground. As concentrated food stores for plants, roots are jam-packed with valuable nutrients and energy. So get going! Seize the opportunity by the roots and get all your vitamins, iron and fiber in the barren days of winter.
A plate of heart-warming variety
That’s a great deal of reasons why carrots, beets, parsnips and other root vegetables take the limelight in colder months and definitely belong on our plates. Particularly as the range of vegetables – from turnips, celeriac, kohlrabi and parsley root to onions and potatoes – offer plenty of variety. Whether raw or boiled, baked, fried or steamed – there are so many ways to enjoy these winter delights. When you have a fluffy mash or creamy soup to warm your soul, winter seems a lot friendlier!
Of course, you can try out every variation of these wonderful winter roots by means of our website. Our Aramark chef and culinary innovator, Sonja Resch, reveals how she uses root vegetables to conjure up wonderfully creative, modern dishes.
FYI: Her insider tip is lovely old roots such as Chioggia beets and purple carrots. The red-and-white-ringed Chioggia beets look like colorful candy canes. And deep-purple carrots, sometimes with an orange core, not only look delectable – they are also juicy, sweet and packed with antioxidants.
