Root Vegetables
A root vegetable is one
where the root is eaten, not the actual vegetable that is produced
by the plant. Beets, carrots, turnips and parsnips ….these
vegetables keep over long periods of time which explains their
importance in most regional cuisines. These vegetables can in fact be harvested in the fall and kept in the cellar all winter so that they can be used to garnish our tables during those cold winter months. Their names bring to mind long ago meals sitting by the ever-present fireplace or in kitchens warmed by the fragrance of soups and stews bubbling on the stove.