Thursday, February 19, 2015

Culinary Trends in 2015: Root Vegetables

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!
Hakurei Turnip


1 comment:

Katherine said...

These vegetable farming tips can rework your garden into a charming place that every one of your friends and family can wish to envision. i am reaching to re-examine the fundamentals to turning your garden into one thing out of a book therefore listen here.