Unearth the flavors of taproots — turnips, celery root, rutabagas, parsnips, beets, carrots, and radishes — with recipes to cook all through the colder months. Jodie Kautzmann is an editor, baker, and ...

Root vegetables are synonymous with fall — well, some of them anyway. Carrots, sweet potatoes and beets get the most love and adoration. But what about some dark horses? I’m talking about turnips, ...

At this point, we're all familiar with the most popular root vegetables: potatoes, sweet potatoes, onions, and carrots. But when was the last time you considered eating anything with parsnips or ...

Kelly Rossiter is a food writer who has written more than 1,200 recipes for TreeHugger, Planet Green, and Parentables. She began writing for Treehugger in 2005. Pity the poor root vegetable. Dirty, ...

Amid the colder months, it may be tempting to stock up on fruits and vegetables. But staying prepared — or rather, over-prepared — comes with its own risk, especially when there’s inadequate planning.

When seasonal produce options get limited, as they do this time of year, there's always something fresh to be found underground. Root vegetables are hard, a little bitter, and occasionally bland, but ...

Parsnips -- along with other vegetables that grow underground such as beets, sweet potatoes and turnips -- evoke thoughts of autumn and root cellars. But spring is when this carrot-shaped root really ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

One of the great flavors of autumn's table is parsnips, a pale, fat, unassuming root that's all too often eclipsed by its bright, show-off cousin, the ubiquitous carrot. Though available all year, ...