How to cook root veg

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Knobbly root veggies may not be the most beautiful residents of the produce aisle, but they know how to rule the kitchen. Maximise their sweet, nutty, earthy, peppery flavours in roasts, purées, gratins and soups.

HOW TO COOK… BEETROOT



Cook it low and slow to enhance its natural earthiness and sweetness – add a little balsamic or pomegranate molasses.
Try: sweet potato soufflé pie with beetroot and walnut sauce

HOW TO COOK… CARROTS



Every vegetable’s best friend. Mix them with anything from fennel to butternut or turnips and you’ll always have a hit on your hands. Try carrots with a cumin-coriander-paprika butter with chilli flakes, served with labneh and torn pitas.
Try: Moroccan-spiced carrot hummus with pickled carrots and flatbreads

HOW TO COOK… CELERIAC



Probably the least attractive veg with the most surprising flavour – think hints of celery and aniseed. It can be a wonderfully creamy addition to soups, but also holds up well in roasts and stews.
Try: Pear and celeriac in horseradish cream

HOW TO COOK… PARSNIPS


Crispy parsnips with maple syrup recipe
The season is short, so grab these precious root veggies while you can. Turn them into chips or candy them with maple syrup.
Try: Crispy parsnips with maple syrup and Parmesan

HOW TO COOK… TURNIPS


Anything a potato can do, a turnip can do, too. Make the most of its sweet, nutty flavour by layering it with loads of garlic and double cream and baking in the oven. Or pickle them for a fantastic extra with schwarma-style wraps.
Try: milk-poached carrot-and-turnip mash

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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