Carrots, beets and potatoes are still the most popular winter root vegetables, but more eccentric offerings are starting to show up on cold-weather restaurant menus. Celeriac, turnips and parsnips are helping break up the monotony of the winter root season with unfamiliar flavors and fun textures. Celeriac in particular is great because the whole plant, including the roots and leaves, can be used in different recipes. Another root showing up more on restaurant menus is taro, which is unfamiliar to many Americans but is used as a common accompaniment to meats in Asian cuisine.
Read the full article here: Winter Root Vegetables
