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| Albion Parsnip |
Johnny’s Product Managers are weighing
in on the National Restaurant Association’s list of this year’s top
culinary trends. Last week, Vegetable Product Manager, Lauren Giroux, covered
the topic of Fresh Peas. The week prior, Vegetable Product Manager, Pete Zuck,
discussed Heirloom Tomatoes. This week, Pete, along with Johnny’s Plant
Breeder, John Navazio, will be sharing their thoughts on Root Vegetables:
Root Vegetables
By Pete Zuck, Vegetable Product Manager, and John Navazio, Plant Breeder
Root
vegetables remain a strong trend because of their high nutritional content,
sweet flavor, and ability to store well into the winter months. They have been
a huge factor in helping growers provide locally-grown food during northern
winters.
One
thing that is often misunderstood about root crops is the outer layer, or “skin.”
There is a misconception out that the skin of a root crop vegetable contains a
high concentration of nutrients, and that it should be left on the root for
more nutritious eating. In fact, there is nothing particularly special,
nutrient-wise, about the outer skin of a carrot or beet or parsnip. It does,
however often contain high levels of off-tasting compounds like terpenoids,
which give carrots a metallic flavor, and geosmin, which makes beets taste like
dirt. So go ahead and peel your carrots, beets, turnips, parsnips… You will
enjoy them much more without sacrificing nutrition!
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| Hakurei Turnip |
1 comment:
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