They had fallen out of love, but root vegetables (sometimes called “forgotten vegetables”) are making a comeback on early market stalls and gaining in cooking. Why do we love them?
rutabaga : rich in potassium, it contributes to the proper functioning of the kidneys. And its diuretic effect is always welcome to promote elimination… Try it in a stew instead of turnips.
Horseradish : super-antioxidant, it also protects our bones, teeth and gums. It is used raw, as a powerful condiment. Cooked, it becomes very soft, almost sweet.
parsnip : unfairly shunned, it is rich in vitamins B, C and E (more than its cousin the carrot!) and in fortifying trace elements for the body. It is cooked instead of the potato in its recipes, for a milder flavor.
Jerusalem artichoke : we rediscover its little artichoke taste and its transit-boosting powers. And above all, it is the ally of those who watch their plate because it fills up quickly.
Beet : this detox star also lowers bad cholesterol levels.
Celeriac: champion of low calories, rich in fiber and minerals, it has a perfect CV to prepare for winter and keep the aniseed taste of summer in the mouth.
Black radish: it is quite simply the friend of the liver! Its detoxifying and antiseptic properties are welcome the day after parties, leading to better elimination of toxins.
Turnip : it is rich in minerals (calcium), vitamin C and fibre. We also love it for its diuretic properties, which help cleanse the body.
And we don’t forget the carrot, which is still our favorite root vegetable,
Recipe ideas with root vegetables
- Thyme Parsnip Fries
- Parsnip soup with black olives
- Egg casserole with Jerusalem artichokes
- Jerusalem artichoke, apple and Beaufort tart
- Slimming soup with cauliflower and turnips
- Carrot and turnip salad
- Beet cream
- Beet Hummus
