10 Root Vegetable Side Dishes & Soups

Discover easy ways to turn these fall staples into main-meal accompaniments

By Mandy Major Posted September 21, 2010 from WomansDay.com

Although the term “root vegetable” encompasses six types of produce—including bulbs such as garlic, onions and shallots—people traditionally associate the term with tuber and tap root varieties; in particular, potatoes, beets, carrots, parsnips, radishes, rutabagas, turnips and sweet potatoes. In abundance during the autumn months, they are incredibly nutritious, offering an array of vitamins, minerals and fiber, in addition to complex carbohydrates. When they’re prepared the right way, you’ll be surprised how robust root vegetables can be—whether eaten by themselves ( Sweet ’n’ Spicy Sweet Potatoes) or as part of a dish ( Chicken Noodle Soup). Just be sure to store them properly before cooking: They need a cool, dark space where they can be kept away from heat (it causes them to sprout), moisture (steer clear of cabinets with pipes) and other produce, especially fruit—they’ll affect the flavor of the veggies.
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