Root Vegetables
A colorful assortment that incorporates carrots, turnips, parsnips and rutabaga, these humble workhorses of the kitchen are versatile enough to support soups or to face by myself as crave-in a position side dishes.
How to store
These long-lasting vegetables will go the gap if they are kept cool and dry. Refrigerate in a sealed plastic bag and use inside 2-3 weeks.
How to prep
- Rinse under cool, running water
- Peel and chop or slice, in keeping with directions in recipes
Chef’s tip
Roast root vegetables for a very simple, 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
Grown in United States or Mexico
Nutritious
Organic