The Everyday Chef Recipes Blog

It’s turning cold, and all of the root vegetables that we planted at the beginning of summer are starting to come of age. Farmers markets are a cornucopia (literally, in some cases) of beets, carrots, parsnips, rutabagas, and winter radishes. The colors can be astounding, and so can the flavor.

So what can you do with all of these lovely root veggies? Beets are particularly sweet and vibrant, making for a great addition to all sorts of dishes. Try roasting them, steaming them, braising them, baking them or baking with them (why not try a beet cake? It’s delicious!). They’ll turn everything a lovely red color, and if you’re lucky, you might find pink and white candy-striped beets that will definitely add a color flair to your dish.

Parsnips are an oft-maligned root vegetable. Despite their lackluster appearance, these roots are very similar to carrots - and in fact, they are occasionally called “the white carrot” because of their nice, sweet taste. Parsnips can be put in soups, stews, veggie roasts, or a host of other dishes. Give them a try - you never know how you might love them.