Ask BETTY

Dear Betty,

I had some delicious winter vegetables at a restaurant, but I’m not familiar with them or how to fix them at home. Please fill me in.

Atlantic City, N.J.

Winter or root vegetables are old-fashioned mealtime mainstays being rediscovered by a new generation of cooks and chefs! Appreciated for their flavor, texture, color and versatility, root vegetables are available year-round, but they’re especially delicious when served with heartier winter fare. Some root vegetables are:

Beets: Their ruby-red — or golden-yellow — color alone brightens a winter meal. Boil fresh beets until fork tender, peel, slice and serve simply with butter, salt, pepper and a pinch of orange zest. Or toss them in a sweet-sour glaze. In a saucepan, stir together 2 tablespoons each of cornstarch and sugar with 1 teaspoon salt and a dash of pepper. Gradually stir in 1 1/3 cups water and 1/2 cup vinegar. Stir constantly until the glaze thickens and boils. Boil for 1 minute, then add sliced beets.

Parsnips: Looking like ivory-colored carrots, parsnips are pleasantly sweet and a tasty accompaniment to pork. Use them as you would carrots in stews and soups.

Rutabagas: Sometimes mistaken for turnips, rutabagas are large, round and pale yellow. Boil or steam them, then mash as you would potatoes. Stir in minced garlic or chopped green onions to dress them up.

Turnips: Beet-like in shape, turnips are creamy white with purple-tinged tops. Choose smaller turnips for the best flavor and texture. Try cubing them for stir-fries or cut them into strips and toss with field greens.

I asked my friend Art Smith, Oprah’s personal chef, how he likes to prepare root vegetables. He prefers keeping it simple, such as roasting.

Roast root vegetables in a hot oven — 400 to 450°F. Cut a medley of peeled parsnips, carrots, potatoes and turnips into 1- to 2-inch pieces and place in a single layer in a shallow baking pan. Drizzle with olive oil and, if you like, toss with finely chopped garlic and dried rosemary or herbes de Provence. Roast, stirring once or twice, until the veggies are tender when poked with a fork, about 20 minutes.

Betty Crocker

Want more ideas? www.BettyCrocker.com

Questions? 1-888-ASK BETTY

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