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7 Roots and Tubers to Eat in Winter

In winter, one regularly gets the feeling that hardly anything is growing. This often overlooks the many nutrient-rich, edible roots and tubers that are in season during the winter months. These 7 show that winter is more colorful than you think.

Berries, cherries and plums – summer and autumn brought us a rich supply of fruit and vegetables. But even those who have not pickled vegetables or dried fruit do not have to do without vitamins in the winter months. These seven roots and tubers make your winter diet more colorful than you think.

7 edible roots and tubers in winter

  • salsify
  • carrots
  • Jerusalem Artichoke
  • parsnip
  • turnip
  • Potato
  • Beetroot

Black salsify – the winter asparagus

If you peel the black spears, they look like white asparagus. Black salsify is therefore also often called winter asparagus. This edible root tastes spicy and slightly nutty, with a texture similar to that of carrots or parsnips. From October to April you can get them mainly at weekly markets and greengrocers, but also in some supermarkets. You should only buy intact roots; broken ones quickly dry out and harden. Black salsify is rich in nutrients such as calcium and phosphorus; thanks to the high fiber content, it is also very figure-friendly and good for digestion.

The preparation of the black salsify is a little more complicated: it has to be brushed well and peeled raw with a vegetable peeler. It is best to wear gloves when doing this, because the sticky milky juice that escapes leaves dark stains on the skin and on textiles. You can then cook the roots. Black salsify tastes good in salads, soups, risotto and as a dumpling filling or like asparagus with melted butter and boiled potatoes.

Carrots: good for skin and eyesight

Whether raw, fried, boiled or mashed, carrots always taste good and are also healthy: The beta-carotene, the precursor of vitamin A, which it contains in abundance, has a positive effect on our eyesight and the growth of our skin. So that you can absorb it optimally, carrots are best eaten cooked and even better together with some fat. Carrots also contain smaller amounts of iron, potassium and calcium. The roots are harvested from March to December. In the winter months you get them from storage, as do many other edible roots as well.

By the way: It is true that beta-carotene also affects the color of our skin, but in order to get a darker complexion you would have to eat about five kilos of carrots a day. However, scientists have proven that eating carrots can make people look healthier and therefore more attractive.

Jerusalem artichoke – underestimated vitamin bomb among the edible roots

Jerusalem artichoke originally comes from America and is now mainly grown in southern France. The plant is a type of sunflower with bizarrely shaped bulbs growing on its roots. These are a bit difficult to peel, but can also be eaten raw and unpeeled.

The tuber vegetables are often regarded as unwelcome weeds because once they are in the ground, they are difficult to get rid of. Jerusalem artichoke not only tastes delicious, it is also a real nutrient bomb: The edible root contains a lot of protein, potassium, calcium, phosphorus and vitamins A, B and C and is also rich in fiber and iron.

Jerusalem artichokes are harvested from October to March and are best eaten and processed fresh: in creamy soups, sauces, vegetable casseroles, gratins or purees.

Edible root parsnips – a mild winter vegetable

Old vegetables are making a comeback, including parsnips. They used to be one of the staple foods, but have since been pushed out by higher-yielding types of vegetables and have now found their way back onto our plates: in stews and soups, as gratins, in salads or as oven-baked vegetables.

The tuber tastes mild and is particularly suitable for sensitive stomachs and as baby food. Preparing parsnips is not difficult: just cook them like carrots. It is best to eat them with the skin on, because this is where the most nutrients are found: lots of vitamin C and minerals. The roots are harvested from September, they are in season throughout the winter – parsnips are one of the few types of vegetables that become milder and sweeter when exposed to frost.

Rutabaga – unpopular superfood

Especially in times of war and hardship, the swede was the only source of carbohydrates for humans and animals – and was therefore removed from our menu for a long time. Even star chefs know that they wrongly have a rather bad reputation. Swedes taste mild and slightly sweet and are particularly good as a soup, puree or cooked in salted water or broth for 30 to 40 minutes. When buying, the following applies: the smaller the beet, the more tender and fresh it tastes.

The swede could also pass as a regional superfood, it contains a lot of protein, beta-carotene, vitamins B1, B2 and C and plenty of minerals. It is harvested from September to November, after which it is available from storage.

Potatoes – the classic among the edible roots

The best-known and therefore most popular edible root is probably still the potato. The versatile tuber is one of the staple foods; thanks to many nutrients and the mixture of different dietary fibers it is very healthy.

Potatoes are harvested from May to October, the rest of the year they come from stock. You should definitely use organic potatoes here: In conventional storage, liquid herbicides are used, which prevent the potatoes from germinating naturally. The remedies are by no means harmless and a small part also goes from the skin into the pulp. Such germ inhibitors must not be used with organic goods.

Beetroot – the colorful salad ingredient

Beetroot is a true superfood (also among the edible roots): rich in vitamin B, potassium, iron and folic acid, it purifies the blood, deacidifies the organism, lowers blood pressure and stimulates the metabolism. The local red tuber tastes aromatically earthy and slightly sour, depending on how it is prepared. Raw in a beetroot salad, it tastes particularly good in combination with apples. Cooked, it is a wonderful ingredient in couscous or a delicious side dish for hearty dishes. Since the juice stains heavily, it is best to wear gloves when preparing it (e.g. washing-up gloves that can be reused after use).

The domestic beet is in season from July to March. It is best to buy the rather smaller tubers; large, fat beets are often woody.

In our seasonal calendar you will find other types of vegetables that you can get regionally in winter.

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How is Mexican food influenced by its indigenous roots?

Introduction: Mexican Cuisine and its Indigenous Roots

Mexican cuisine is one of the most popular and diverse cuisines in the world. It is a fusion of Spanish, Mexican, and Native American cuisines. The cuisine is known for its bold and vibrant flavors, and the use of various spices and ingredients. Mexican cuisine has a rich history, and its indigenous roots have played a significant role in shaping the cuisine we know today.

Pre-Hispanic Mexico: The Origins of Mexican Cuisine

The history of Mexican cuisine dates back to the pre-Hispanic period when the Aztecs and other indigenous peoples were the dominant cultures in the region. The Aztecs were known for their sophisticated agriculture, and they cultivated a wide variety of crops such as beans, corn, and chilies. These crops formed the backbone of their cuisine, and they were used in every meal. Meat was also an essential part of the Aztec diet, and they consumed a wide variety of animals such as turkeys, rabbits, and deer.

The Historical Roots of Mexican Cuisine

The arrival of the Spanish in the 16th century marked a significant turning point in Mexican cuisine. The Spanish brought with them new ingredients such as wheat, rice, and dairy products, which were integrated into the existing indigenous cuisine. The fusion of indigenous and Spanish cuisine resulted in the creation of new dishes such as mole, which is a sauce made with chili peppers, chocolate, and spices.

Indigenous Ingredients: The Backbone of Mexican Cuisine

Indigenous ingredients such as corn, beans, and chilies are the backbone of Mexican cuisine. These ingredients are used in various dishes such as tamales, enchiladas, and tacos. Corn is a staple in the Mexican diet, and it is used to make tortillas, which are a fundamental part of Mexican cuisine. Chilies are also an essential ingredient in Mexican cuisine, and they are used to add heat and flavor to dishes.

Indigenous Cooking Techniques in Mexican Cuisine

Indigenous cooking techniques such as roasting, boiling, and grinding are still prevalent in Mexican cuisine. These techniques are used to prepare dishes such as salsa, guacamole, and mole. Roasting is a common technique used to cook ingredients such as chilies and garlic, which gives them a smoky flavor. Grinding is also an essential technique used to create pastes and sauces that are used in Mexican cuisine.

Modern Mexican Cuisine: A Fusion of Indigenous and New World Flavors

Modern Mexican cuisine is a fusion of indigenous and new-world flavors. The cuisine is characterized by its bold and vibrant flavors, and the use of various spices and ingredients. The use of indigenous ingredients such as corn, beans, and chilies is still prevalent in modern Mexican cuisine. However, new world ingredients such as tomatoes, potatoes, and avocados have also been integrated into the cuisine. The fusion of these ingredients has resulted in the creation of new dishes such as guacamole, which is made with avocados, tomatoes, and lime juice.

In conclusion, Mexican cuisine is a rich and diverse cuisine that has been shaped by its indigenous roots. The use of indigenous ingredients and cooking techniques is still prevalent in modern Mexican cuisine, and it is a testament to the deep connection that Mexicans have with their cultural heritage. Mexican cuisine is a celebration of the country’s history and culture, and it is a cuisine that is loved and appreciated by people all around the world.

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