Root Vegetables: November’s Nutritional Power House

Here at The Pink Grapefruit we love to cook with the seasons. That way we maximize the best produce our province has to offer. Eating with the seasons has numerous benefits. Here are some of our top reasons for focusing on what is best in the season:

 

  1.  Taste
  2.  Maximum nutritional content
  3.  Cost efficiency
  4. Supporting local farmers & communities
  5.  Better awareness of our environment

 

For the month of November we look to root vegetables as the stars of the show. Root vegetables can be harvested up until frosts begin so they are heavy hitters for these cold winter months.

There is also something about these hearty vegetables that makes us appreciate them  more during the cold months even though they are now available all year round. We love how their colours mimic the trees; pale yellow parsnips, bright orange carrots, purple potatoes and rust coloured shallots. Eating with the seasons makes us feel more connected with our environment  despite our urban surroundings.Taste is also better when vegetables get a chance to do the ripening in the ground.

Some of our favourite dishes this month that you can find at the store are our staple root vegetable medley pictured above. As a side or snack it’s the perfect compliment to any of your cold evening dinners. Infused with dried rosemary and roasted with light olive oil  it’s a heart healthy choice packed with nutrition. Another one of our favourite ways to serve root vegetables at the store is in a soup. Creamy parnsnip or celery root feels decadent but we omit the dairy so you can indulge in comfort without the calories.

 

Nutritional Benefits of Root Vegetables

Our in house nutritionist Skye lists the best nutritional elements of root vegetables below:

Root vegetables!  All root vegetables contain healthful fibre and slow digesting carbohydrates – these make you feel full longer! (note beets have differing properties).  By being harvested  late in the season, root vegetables are still gathering nutrients from the rich earth up to the last second before they are picked and purchased by us, ensuring they have maximum nutritional content. When vegetables don’t have to be shipped great distances it means that they have more nutrients in them so eating local not only helps support our communities but it results in a better diet and costs less!Because root veggies grow underground, they absorb large amounts of nutrients from the soil. 
Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. They are all packed with high concentrations of antioxidants, vitamin A, B, C and iron, which help support and cleanse all functions in the body. 
For more nutritional information message Skye

November Campaign: Get 15% off your next dinner purchase

Let us know us your favourite root vegetable and get 15% off your next dinner purchase. Post it on twitter, instagram or  facebook. Include  the hashtags  #iloverootveg #pinkgfruit. It’s that easy! You can send a photo, a recipe or just shout it out.

I love Carrots! #iloverootveg #pinkgfruit

 

Here are some more links on the benefits of Root Vegetables!

A guide to root vegetables

Seasonal Ontario

5 reasons to eat more root vegetables

 

Eat with The Pink Grapefruit and eat with the seasons!

 

Enjoy