By Betty L. Chesnut
Parsnips, rutabagas, and turnips are vegetables with funny sounding names, and something of a reputation. Some people love them, while others turn up their noses at just the mention of these edible roots. Along with beets, potatoes, carrots, and sweet potatoes, these root vegetables offer good eating and a variety of nutrients. They can be sliced, diced, mashed, or julienned. They can be eaten as a side dish or added to soups and stews.
Parsnips are cousins of carrots, fennel, parsley, celery, celeriac and chervil. They are best harvested late in the fall after a light frost which enhances their sweetness. Small to medium parsnips are best as large ones have a woody core. They will keep for about 2 weeks in the refrigerator. Wash, peel and trim them as you would a carrot. Try them cut into sticks, along with carrots, and gently cooked. Layer them, along with carrots, in scalloped potatoes.
Rutabagas can be either white or yellow-fleshed, with the yellow being higher in vitamin A. Relatives of turnips, they are larger, denser and sweeter. Smaller rutabagas tend to be sweeter than larger ones. They are often coated with a clear wax to prevent moisture loss. Peel the wax and skin before cooking. They will keep about 2 weeks in the refrigerator. They can be eaten raw. To keep their mild flavor, do not overcook. Try them sliced and layered in an oiled baking dish with sliced onions and a little water or broth; bake at 350⁰ until tender. Season with basil, rosemary, savory, or thyme. They have a sweet, mildly peppery flesh. They mix well with other root vegetables.
Turnips should also be peeled before use. Add a few slices of tender turnip to salads. . When cooking this delicate root, cook only to the just tender point; avoid overcooking as sweetness will diminish. They are slightly sweeter, as with parsnips, after they have been lightly kissed by frost. Young, small bulbs are most tender; overgrown ones are sharp in flavor, tough, and woody in texture. They are good added to soups and stews, as well as a side dish.
Turnips and rutabagas are members of the cabbage or cruciferous family. These vegetables (like broccoli, cabbage and Brussels sprouts) have nutrients that may be cancer-fighting.
Sweet potatoes are excellent sources of vitamins A and C. A half-cup of mashed sweet potatoes provide about 380% of daily value of vitamin A and 50% vitamin C. They are more fragile than white potatoes. Avoid those with decay or skin problems such as holes or cuts that lead to decay. Cutting away decay will not help because the rest of the potato flesh may have a bad taste. Use them within a week if stored at room temperature. Ideal storage is at cool temperatures around 55⁰, not in the refrigerator. They can be boiled, baked, or microwaved, and can be prepared with sweet or savory flavors. Try mashing them with a little dried thyme.
Roasted root vegetables Scrub, peel, and cut a variety of roots into 1-inch pieces, add a couple of cut-up carrots and a medium quartered onion, mix with a bit of oil, and spread on a baking sheet. Roast at 350⁰ for about an hour, until tender. Sprinkle with Parmesan cheese or choice of herbs. Some roots, such as beets, may require a little longer time.
Betty Chesnut is an Eat Smart New York Resource Educator with Cornell Cooperative Extension of Suffolk County’s Family Health and Wellness Program. She can be reached at blc4@cornell.edu.