rutabagas

Root Vegetables: Slow-roasted goodness

turnips2

If you find fall root vegetables unfamiliar and baffling, you’re not alone. Turnips and rutabagas are often big and unwieldy; they’re hard and seem to need forever to cook. Celery root can be shaggy, dirty, and mottled green. And sunchokes look like — well, like nothing else in the market. They’re knobby and woody on the outside, like bloated ginger root. Once you get past their looks, however, there is plenty of delicious local flavor to be unlocked in these fall vegetables.

 

Rutabagas and turnips are like siblings who are constantly being mistaken for one another. In fact, what Americans call a rutabaga or a Swede (to the great amusement of the rest of Scandinavia) is called a turnip in some other English-speaking countries.

 

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Brussels Sprouts: Tiny Yet Mighty

You say brussels sprouts, I say Brussels sprouts, she says brussel sprouts. What’s in a name? That which we call a rose…a rose cabbage, that is. This is what the Germans call these baby brassicas (“rosenkohl” = rose cabbage) that may be the funkiest and prettiest vegetable you’ll ever see growing. A tall, single leaf-topped stalk supports 20 to 40 buds crammed together like peas with no pod.

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