Rediscover Your Roots

Good Health LifestylesRecipes

When the weather turns frigid, warm up with these humble gifts from the earth. Some, like potatoes and carrots, are suppertime staples. But other root vegetables may be a totally new taste adventure. So pick up one or two roots you’ve never tried and get ready to add new favorites to your wintertime fare.

Serves 2 as an entrée or 4 as a side dish

This dish is laced with red wine and mushrooms and is hearty enough to serve as a vegetarian entrée. It’s also a perfect companion to roast chicken.


  • 1½ cups red wine
  • ¼ ounce dried porcini mushrooms
  • 4 pounds root vegetables like carrots, turnips, rutabaga, and celeriac, peeled and cut into bite-sized pieces
  • 8 ounces crimini or baby portabello mushrooms, cleaned and cut in half
  • 2 large onions, sliced
  • 2 teaspoons dried thyme
  • 1 tablespoon tomato paste
  • ½ teaspoon anchovy paste (optional, omit for vegetarian version)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups mushroom broth
  • 4 bay leaves



  1. Preheat the oven to 350°F.
  2. Pour wine into a small saucepan and heat until just starting to boil. Remove from the heat and add the dried mushrooms. Cover and set aside.
  3. Place the root vegetables into a large roasting pan.
  4. Once the dried mushrooms have rehydrated, remove them with a slotted spoon and chop coarsely. Return them to the saucepan with the wine and add the thyme, tomato paste, anchovy paste (if using), salt, and pepper. Pour over the root vegetables.
  5. Stir in the broth and bay leaves. Cover with foil and bake for 1½ hours, stirring every 20 minutes or so.
  6. Remove the foil and roast for another 30 minutes or until the vegetables are tender.
  7. Discard the bay leaves and serve.


Per serving: Calories 157; Total Fat 0g; Carbs 22g; Protein 5g; Sodium 566mg; Sugar 10g


Not Your Momma’s Mash
Serves 4-6

Plain old mashed potatoes will seem boring once you try this chive- and buttermilk-enhanced mash starring celeriac root, rutabaga, and Yukon Gold potatoes. Tip: Use a paring knife to remove the fibrous skin on the celeriac root and rutabaga.


  • 1 pound celeriac root, peeled and cut into 1-inch pieces
  • ½ pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound rutabaga, peeled and cut into 1-inch pieces
  • 1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 6 cloves of garlic
  • 3 tablespoons of butter
  • ¾ cup full-fat buttermilk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground nutmeg
  • ½ cup chives, minced



  1. Over medium heat, bring 2 inches of water to a simmer in a large Dutch oven. Add a steamer basket to the pot, and then add the celeriac, parsnips, rutabaga, and potatoes. Cover and steam for 30 minutes, adding additional water if needed. Add the garlic and continue to steam for an another 15 to 20 minutes or until all the vegetables are extremely tender.
  2. Drain the vegetables. Add the butter and mash coarsely. Continue to mash while gradually incorporating the buttermilk.
  3. Stir in the salt, pepper, and nutmeg.
  4. Transfer the mash to a serving dish and sprinkle with chives.


Per serving: Calories 285; Total Fat 10g; Carbs 40g; Protein 11g; Sodium 278mg; Sugar 21g


Kohlrabi Fritters with Avocado Cream
Serves 4

A cousin of the lowly cabbage, kohlrabi is one of the most versatile root vegetables you’ll ever try. Not only can you eat kohlrabi raw or cooked, the leafy green tops can be sautéed for a great side. Here, we’ve combined the root with sweet carrots for a fritter that packs a real nutritional punch.


  • 2 kohlrabi, peeled and leaves removed
  • 1 carrot, peeled
  • 1 egg
  • ½ teaspoon salt, divided
  • ¼ teaspoon cayenne pepper
  • ½ cup avocado oil
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon, juiced
  • Green onions, sliced



  1. Shred the kohlrabi and carrot in a food processor. Squeeze the vegetables in a dish towel to remove any moisture, and then place them in a large bowl.
  2. Add the egg, ¼ teaspoon of salt, and cayenne. Mix well to combine.
  3. Heat the oil in a large skillet over medium-high heat. Using your hands, form the kohlrabi mix into small patties.
  4. Fry the patties, in batches, until golden brown, turning once. Remove to a plate lined with paper towels. Once all of the patties have been cooked, keep warm in the oven.
  5. For the avocado cream, mix the avocado, yogurt, lemon juice, and remaining salt in a small bowl until smooth.
  6. Transfer the fritters to a serving plate. Top each fritter with a dollop of avocado cream and a few sliced green onions. Serve immediately.


Per servings: Calories 348; Total Fat 35g; Carbs 12g; Protein 5g; Sodium 66mg; Sugar 6g


Lemony Roasted Beets
Serves 4

Roasting brings out the sweetness in beets. Feel free to experiment with ruby red beets or golden beets. But don’t let their sweetness fool you. Beets are also an excellent source of unique compounds called betalains which boast antioxidant, anti-inflammatory, and detoxification benefits.


  • 1½ pounds beets, trimmed and cut into 1-inch pieces
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons dried marjoram
  • 1 teaspoon grated lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup minced parsley


  1. Preheat the oven to 450°F.
  2. Combine all the ingredients in a large bowl. Toss to mix well.
  3. Spread the beets evenly on a rimmed baking sheet and bake for 25 minutes, stirring once or twice.
  4. Transfer to a serving dish. Sprinkle with fresh parsley and serve.

Per servings: Calories 89; Total Fat 7g; Carbs 7g; Protein 1g; Sodium 56mg; Sugar 5g

Roasted Parsnip Soup
Serves 4

What could be better on a cold winter’s day than earthy parsnips and sweet pears? Since parsnips get sweeter with the frost, wait until after the first freeze before enjoying this creamy soup.


  • 2 pounds parsnips, peeled and woody core removed
  • 2 Bartlett pears, peeled and cut into 1-inch pieces
  • 1 small onion, peeled and cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 cup balsamic vinegar
  • 2¼ cups chicken broth
  • 2¼ cups whole milk or coconut cream


  1. Preheat the oven to 450°F.
  2. Cut the parsnips into 1-inch pieces, and then toss with the pears, onions, oil, and salt in a roasting pan.
  3. Roast, stirring every 10 minutes, about 40 minutes or until very soft.
  4. Meanwhile, bring the balsamic vinegar to a boil, reducing to about ¼ cup. Remove from heat.
  5. Puree the parsnip mixture in batches with the broth in a blender until smooth.
  6. Transfer to a large saucepan.
  7. Stir in the milk and heat gently over medium heat, stirring often.
  8. Ladle into bowls and drizzle with the balsamic reduction.

Per servings: Calories 377; Total Fat 9g; Carbs 74g; Protein 8g; Sodium 617mg; Sugar 40g