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By  Brian Faulkner  On

How to Use Them – Root Veggie Medley

Veronica Sliva from FoodNetwork.ca writes:

 

  • Hearty root veggies such as carrots, rutabagas, beets, and parsnips are especially good during the colder months when we tend crave food that is more substantial. Root vegetables are packed with vitamins, minerals, antioxidants and fibre. In general, they are low in calories and virtually no fat. The deeper the root vegetable’s colour, the more antioxidants it contains. Carrots are well known for their beta carotene (which forms vitamin A); beets are known to deliver phytochemicals that are good for liver health and purple potatoes are loaded with anthocyanins, pigments that act as antioxidants.

 

We couldn’t agree more!

some thoughts

  • Firts ingredient is 8 medium ? peeled & trimmed into 2" pieces. What are you peeling?

    1. Thank you for catching the error... it should have read 'carrots' and has been corrected.

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