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Celebrate your roots

By Penny Stine

I grew a variety of root veggies this year just because I had the space and I was curious. In addition to carrots and potatoes, I grew parsnips, beets and celery root. I inadvertently killed most of the parsnips and beets when they were tiny early in the summer, but we won't talk about that.

 

I read that root veggies taste better after a slight frost, so I waited for a frost and then dug a couple of everything.


The tops of the celery roots are also edible (as are the beet tops) and taste like very strong celery-flavored celery. Sorry, weird description, but I don't know how else to put it. A little goes a long way. I used some in a tuna melt last night and it was good.

I've been using the beet greens (and the celery root tops) in my morning smoothies. As long as I don't get carried away with the celery, they're fine. 

Everything looked better once I cleaned them.  

 

I decided to roast all of them together because almost every vegetable is better when roasted. I mixed a little honey with some olive oil and fresh thyme and stuck them in the oven at 350. 

 

As you can see, they looked pretty while they were roasting. (Isn't looking pretty good?) 

I probably left them in the oven a little too long because the colors all bled out and it was difficult to tell what was what by the time we ate. Everything was good, but I couldn't really distinguish between the flavors. I was hoping for more of a distinction. I still have a few parsnips and beets and about six or seven celery root plants out in the garden. I can't bring myself to pull everything yet, I figure I have until early November before the ground gets too hard.  

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