‘Tis the Season for Root Vegetables
When the underground part of a plant is eaten as a vegetable, it’s called a “root vegetable.” Common root veggies are: potatoes, sweet potatoes, carrots, parsnips, beets, turnips and our Taste Testing Table hit -- jicama! Root vegetables aren’t always the prettiest, but don’t judge a book by its cover!
What Do Root Veggies Have Going For Them?
Amazing taste + nutrients + convenience !
· They are nutritional powerhouses: in addition to being rich in fiber, they are the “storage bin” for the plant’s nutrients!
· They’re easy to cook: you can roast, bake, broil, mash, grate, slice or sauté them. (Try the delicious recipe below, or try cutting jicama into sticks and using them as a dipper for salsa, hummus or guacamole)
· They’re economical and small amounts are very satisfying.
· They can be stored for a long time (most don’t need refrigeration) so it’s easy to keep them on hand.
Butternut “Home Fries”
- One package diced butternut (wrapped in cellophane in produce department)
- 1-2 Tablespoons olive oil
- 1 Teaspoon paprika
- Salt and Pepper
Toss butternut with olive oil in a bowl; add paprika and a shake each of salt and pepper. Transfer to cookie sheet and roast at 450 degrees for 35 minutes, or until crispy brown on the edges and soft in the center. Your kids will fight over the crispiest ones!
Questions or comments about the school lunch program, Veggieville on the Hill (Pine Hill's Edible Garden)? Interested in learning more about other healthy eating initiatives at Pine Hill? Email Donna Moore at email@example.com or Jen Lawrence at firstname.lastname@example.org (Pine Hill parent representatives of the Dover-Sherborn School Nutrition Advisory Committee (SNAC)).