THE ROOT OF THE MATTER

Q: What does Kohlrabi have to do with broccoli?

Ralph Waldo Emerson once said that the “beautiful rests on the foundations of the necessary” and nothing could be truer for the workhorses of the culinary world: root vegetables. Despite their functionality and crude appearance, root vegies are at the core of cuisines worldwide due to their flavour, affordability and nutritional value.

While Winter is the peak season for most root vegetables, Autumn sees early lines of root vegetables arriving at the markets- preparing us for the chilly months and comfort food to come.  Here’s some of the more unusual or timely root vegetables to keep an eye out for this Autumn.

POTATOES:

While we have previously explored the most popular taters and their uses (see Boil ‘em, mash ‘em, stick ‘em in a stew post) here’s some strong Autumn varieties.

Burbank aka Idaho

When: All year, best Mar – Dec

How: The chip potato! Though also good for baking and roasting

Kennebec

When: All year, best Jan – Oct

How: Starchy so make great chips but also good mash, boiled, baked or fried

Pontiac: 

When: Available all year but good buying at the moment

How: General purpose, though avoid frying. Density means longer cooking time but holds shape well and has minimal discolouration after cooking

Royal Blue:

When: All year, best Feb – Aug

How: All rounder- good cooking variety (roast, mash, chip, salad)

 

 

 

CELERIAC: aka Celery root

Availability: All year, best Mar – late Sept

Appearance: creamy brown solid tuber

Flesh: white

Flavour: rich texture & slightly smoky flavour – cross between celery and parsley

Selection: choose medium size roots that are firm, if the leaves are still attached look for healthy plump stalks

Preparation: Don’t wash until ready to use and peel tough outer layer. Think remoulade, soups, chips, or as a side (boiled, steamed, mashed). Raw they are often grated in salads (use lemon to stop discolouration once cut)

Nutritional value: good dietary fibre and Vitamin C

 

KOHLRABI: aka Turnip-rooted cabbage, Cabbage Turnip

Availability: early produce at markets now, best Jun – Aug

Appearance: swollen stem at the base of blue/green leaves, stem can be red/light green (white)

Flesh: pale green – creamy white and crispy

Flavour: slightly sweeter than broccoli stems or cabbage heart. White tends to be slightly softer and milder, while red is larger and has a stronger aroma and flavour

Selection: buy med size (larger = woodier). Look for crisp, good colour

Preparation: cut off base, trim stalks. To get the most value and nutrients, cook whole with skin on then peel after cooking. Otherwise, use much like a turnip- lovely raw in salads or roasted/sauted

Nutritional value: very high Vitamin C and potassium

 

LOTUS ROOT: aka renkon

Availability: Mar – Nov

Appearance:  root (rhizome) with reddish brown skin

Flesh: slightly crunchy, white flesh with air holes running the length of the root

Flavour: sweet, crisp (maintains texture when cooked)

Selection: firm, plump and juicy with no soft spots. The darker the root the older it is

Preparation: Peel and go. Can be eaten raw like celery or carrot on a platter or in salads. When cooking it is recommended to blanch prior to cooking to avoid discolouration. Steam, stuff, caramalise, stew, candy or use in a curry or soup

Nutritional value: dietary fibre, Vitamin C, minerals- copper, iron, zinc, magnesium

 

HORSERADISH:

Availability: Mar – Nov

Appearance: white, tapered root

Flesh: white

Flavour: spicy, pungent nose burn- similar to wasabi or mustard (which are in the family)

Selection: avoid shrivelled or dry roots with soft or green spots

Preparation: fresh roots aren’t pungent but (similar to wasabi) the process of cutting, grating or grinding causes its cells to breakdown and undergo a chemical reaction. This reaction releases oils which provide the pungent aroma and taste. Once prepared, fresh horseradish should be used quickly or it will lose its potency (if left exposed it can also develop a bitter taste)

Nutritional value: antibacterial (good for colds) source of potassium, calcium and magnesium

 

PARSNIP: