When you think of root vegetables, what comes to mind? Perhaps the usual suspects, like carrots, potatoes, beets, turnips, and onions. They’re the classic staples that show up in countless winter soups, stews, and Sunday roasts. But there’s a whole other world of root veg out there — tasty and nutritious vegetables that are sadly overlooked.
The truth is, most of us don’t know much about these roots. Take a celeriac, for example: how do you even cook it? And let’s be honest, half the time it can be hard to tell a turnip from a swede without the label.
This article will explore some of these lesser-known root vegetables. We’ll look at what they are, how to cook them, and why they deserve a spot on your plate. These forgotten roots can bring fresh flavours, extra nutrients and a lot more variety to your cooking this winter.
Swede (rutabaga)
Swedes, also called rutabagas, may not win any beauty contests, but they’re full of flavour and nutrition, making them versatile for many dishes. Swedes likely originated as a cross between turnips and wild cabbage. They were first bred in Scandinavia or Russia, and they became a staple across Europe. The swede was cheap and easy to grow in cool northern climates, which made it useful during hard times, such as World War II.1
Swedes are often mistaken for turnips. Here are the main differences:
- A swede is usually a bit larger and rounder than a turnip
- A swede has yellow or golden flesh (unlike the white flesh of turnips)
- A swede has yellow or brown skin, while a turnip has white or pale yellow skin
- A swede is sweeter and milder than a turnip
When you bite into raw swede, it’s crunchy and has a mild taste. Boiled or steamed, it tastes similar to a turnip but sweeter. Roasted swede might remind you of cauliflower with a hint of turnip flavour. In general, the swede offers a savoury-sweet taste with some slightly bitter notes.2
How to pick, prepare and eat them
You’ll typically find swedes in the supermarket in autumn and winter. When you’re picking one, look for a smooth, firm root that feels heavy. The skin is edible, but can be tough, so it’s usually best to remove it. Because swedes are a dense vegetable, it's a good idea to cut them into relatively small pieces to cook them a little quicker.3
One of the best and easiest ways to use swede is by adding it to your mash potato recipe. You can simply swap out half of your regular potatoes for swede to create a delicious, sweeter flavour. Peel them and cut them into 1.5cm chunks. Boil or steam them as you would a potato. When cooked, mash them with olive oil or melted butter and season with salt and pepper. Another option is this original swede and apple soup recipe!
Jerusalem artichoke (sunchokes)
Jerusalem artichokes are native to North America and were cultivated by Native Americans for centuries before they came to Europe in the 1600s. Their name is a little misleading, as this root veggie has nothing to do with Jerusalem or artichokes. European immigrants living in North America originally called them girasole, meaning sunflower in Italian. This was due to their large, bright yellow flowers. Over time, “girasole” changed into “Jerusalem.” The second part of their name, “artichoke”, was added because they tasted a bit like an artichoke.5
They were once popular in Europe, but lost popularity to potatoes in the 1700s. Nowadays, many young Europeans haven’t even heard of them!
How to pick, prepare and eat them
When buying, choose firm, smooth ones with no soft spots or mould. Avoid wrinkled or mushy ones.
Due to the high *inulin content, it is recommended to cook Jerusalem artichokes before eating them to help avoid any digestive issues. For some people, they can cause excess gas.6
A great way to use them is to boil them until they are soft, then blend and add to mashed potatoes or cooked polenta for extra nutrients and flavour.
Parsnip
Perhaps the least “forgotten” root vegetable on this list, parsnips are sweet, nutty roots that thrive in cold weather. They are said to be even sweeter after a frost. They’ve been around since Roman times and were a staple in Europe before the widespread cultivation of potatoes.7
How to pick, prepare and eat them
When buying parsnips, look for ones that are smooth and off-white. Remove the green tops before storing to preserve their moisture. Parsnips are available all year, but are not as plentiful during the summer. Due to their tough texture, parsnips are best when cooked. You can scrub or peel them before cooking, but be careful not to overcook them, as they are sweetest when just tender. If you boil them, try to use the cooking liquid in stocks or soup, as it contains good nutrients. Parsnips are delicious when boiled or roasted and prepared just as you would a carrot.68
Salsify
Salsify belongs to the sunflower family. Its roots, leaves, and even its purple flowers are edible. Salsify is a long, thin root with a subtle flavour. It has been grown and eaten in Europe since the Middle Ages and was once a common winter vegetable. Native to the Mediterranean region, it fell out of favour in the 20th century with the dawn of convenience foods, but is now making a quiet comeback.9 Salsify is often known as the "oyster plant" or "vegetable oyster," due to its slightly seafood-like flavour. This unique taste makes it a flavoursome and hearty plant-based alternative for vegetarians and vegans.
How to pick, prepare and eat them
It typically grows in autumn and winter. When buying salsify, pick firm and straight roots that feel solid, not rubbery. Look for salsify with blemish-free and smooth skin and an even colour. To prepare, give it a good wash to remove soil, and peel off the tough outer skin. Like celeriac, it discolours quickly, so soak it in cold water or lemon juice to keep the flesh white.9
Salsify is delicious when cut into cubes, boiled until soft, and then mashed with cream, butter, salt, and pepper. It can be added to mashed potatoes, stews or soups, or even fritters through the recipe below.
Swap out your roots
This winter, give your meals a twist by swapping the usual carrots, potatoes, and onions for some less familiar (but just as tasty) root vegetables. You might just find a new favourite!
- Try a shepherd’s pie with a celeriac mash instead of potatoes
- Roasted parsnips in place of roasted carrots
- Jerusalem artichokes in your stew instead of potatoes for a nutty flavour boost
- Creamy swede mash as an alternative to classic mashed potatoes
- Salsify in your winter risotto for a unique flavour
Celeriac (celery root)
Celeriac, often called celery root, is a close relative of the common celery you find in shops. But celeriac is from a different plant and not truly a root. It’s actually a stem that grows semi-underground!4
Celeriac has a tough and knobbly skin, but its flesh is white and smooth. It tastes a little like celery, but with a richer and more intense flavour.
Celeriac has been grown in the Mediterranean region since ancient times. It was very popular in French cuisine in the 17th century and is still a key ingredient in French and wider European winter cooking.4 A timeless French classic, céleri rémoulade features shredded raw celeriac in a mustard and mayonnaise dressing.
How to pick, prepare and eat them
When choosing a celeriac, look for one that is firm and feels heavy. Try to avoid ones with blemishes and wrinkles. You can store it unpeeled in the crisper drawer of the fridge for up to three weeks. Preparing celeriac involves a bit of work because of its knobby exterior. You’ll need to wash it well, trim the ends, and use a sharp knife or large vegetable peeler to remove its tough skin. Once peeled, the white flesh can quickly discolour. To avoid this, it’s best to soak it immediately in lemon juice (especially if you plan to eat it raw) or cook it right away. Celeriac can be shredded or cut into thick slices or cubes.
Celeriac’s rich and creamy texture when cooked makes it perfect for a luxurious winter soup. It also makes a fantastic side dish when roasted with herbs like rosemary, thyme, bay, and garlic.
How healthy are they?
These overlooked vegetables aren’t just tasty, they’re nutritional powerhouses, packed with vitamins, minerals, and gut-friendly fibre.
- Swedes are an excellent source of vitamin C, which supports our immune functions. It also contains potassium, fibre, calcium, as well as some iron and zinc, which are all important for your body.3
- Celeriac is low in calories but packed with fibre, vitamin K, and potassium. It supports bone health and helps regulate blood pressure.4
- Jerusalem artichokes are rich in inulin, a prebiotic fibre that supports gut health. They’re also low in calories and a good source of iron and potassium, which is good for energy and heart health. Beyond fibre, this veggie is a good source of phosphorus, which helps keep your bones and teeth strong.5
- Parsnips are a good source of vitamin C, fibre, and folate, which are all important for maintaining healthy cells.7
Like artichokes, salsify is also rich in inulin, the fibre that supports gut health. It’s a good source of vitamins and minerals like potassium, vitamin C, and calcium.10
Find out more about the surprising connection between fibre and your mental well-being
Why these roots deserve a spot on your plate
Celeriac, Jerusalem artichokes, salsify, swedes, and parsnips aren’t just tasty, they’re bursting with essential vitamins, minerals, and fibre. They can provide exactly what your body needs to stay strong and healthy during the colder months.
Beyond the health benefits, these roots bring different flavours and textures that can transform your go-to winter meals into something exciting and fresh. With the simple tips, you’ll be ready to choose, prep and cook these underrated root veggies with confidence.
