Root Vegetables

A colorful assortment that includes carrots, turnips, parsnips and rutabaga, these humble workhorses of the kitchen are versatile enough to beef up soups or to stand alone as crave-able side dishes.

How to store

These long-lasting vegetables will go the distance if they’re kept cool and dry. Refrigerate in a sealed plastic bag and use within 2-3 weeks.

How to prep

• Rinse under cool, running water
• Peel and chop or slice, according to directions in recipes

Chef’s tip

Roast root vegetables for an easy, impressive side dish.

• Place prepped veggies in a roasting pan and drizzle with olive oil
• Sprinkle with salt and pepper and roast in a 400-degree oven for 20 minutes
• Shake the pan and test for doneness
• If still firm, continue cooking for 5-10 minutes