They can also be peeled, roasted, and mashed much like potatoes. Jerusalem artichokes are delicious in stews and soups, imparting a slightly sweet, earthy flavor. Also called sunchokes, Jerusalem artichokes are one of the richest sources of prebiotic fibers, which are non-digestible fibers, such as inulin, that feed the healthy gut bacteria. Though they share a common name, Jerusalem artichokes are actually not the same as artichokes. Jerusalem Artichokes Silviarita / Pixabay Carrots are also a rich source of vitamin K, B vitamins, and potassium. In fact, one cup of raw carrots provides over four times the recommended daily intake of vitamin A.
Carrots are often part of the base of soups and stews, but can also be roasted and glazed and enjoyed whole, eaten raw in salads, or grated and added to muffins or slaws.Ĭarrots are low in calories and contain a lot of fiber and micronutrients, including vitamin A in the form of beta-carotene. We are all well acquainted with carrots, and their sweetness pairs well with a variety of dishes. Sweet potatoes pair well with warming spices like cinnamon and nutmeg as well as savory spices like sage and cumin. Due to their natural sweetness, sweet potatoes can be used in both savory and sweet dishes, ranging from hearty stews to holiday pies. They also contain a lot of fiber and B vitamins and are very filling.
Sweet potatoes are delicious, nutritious tubers that are packed with vitamin A and beta-carotene, an antioxidant that protects eye health, promotes skin health, and reduces oxidative damage. Sweet Potatoes Bernadette Wurzinger / Pixabay Extremely versatile, potato recipes are easily baked, boiled, or steamed, and enjoyed whole, puréed or mashed, in soups or stews, or turned into crispy chips in an air fryer. They also contain antioxidants and can help lower blood sugar. Potatoes are a good source of vitamin C, B vitamins, potassium, and minerals such as magnesium and phosphorus.
Though potatoes sometimes get demonized by proponents of low-carb diets, these arguably maligned spuds are actually quite nutritious, as they store nutrients for the plant. Tubers like potatoes and sweet potatoes form at the base of a root and store nutrients for the plant. That said, potatoes are technically tubers-not a root vegetable-but they are commonly lumped together due to their similarity. It makes sense to kick off our list with the tried-and-true, humble potato. Expand your palate this winter with the healthy winter root vegetables introduced below. Finally, as most root vegetables are somewhat starchy and rich in complex carbohydrates, they can be cooked into comforting, satisfyingly warm dishes on chilly days. They are the edible root of the plant which means they store vitamins, minerals, and other nutrients for the plant, making them highly nutritional. These types of vegetables grow underground and tend to persist through the colder months and are harvested during the fall and winter seasons. The winter months are a perfect time to embrace root vegetables. You can still find some of the healthiest vegetables year-round but eating somewhat seasonally can be both more economical and more nourishing for your health. Most of the growing season ends with the first frost. As the cold winter months approach, it can be harder to find fresh and local produce.