Root vegetables
7 November 2024
Autumn, with its refreshing temperatures and cozy atmosphere, is also the season to enjoy a wide variety of root vegetables. Rich in flavors and nutrients, these vegetables include carrots, turnips, celery, and many other underground treasures. In this article, discover four of these root vegetables, their harvests, and their preservation.
What are root vegetables?
Despite their name, root vegetables are plants whose roots or bulbs we consume, known for their flavor and nutritional richness. There are three main categories of root vegetables:
– Tuberous roots such as carrots, parsnips, beets, turnips, and radishes.
– The hypocotyl, where the base of the stem transforms into a storage organ, as in celery root and rutabaga.
– Tubers, such as potatoes, Jerusalem artichokes, and ginger.
Focus on the carrot
The carrot, a root vegetable belonging to the Apiaceae family, is recognizable by its elongated shape and vibrant color, ranging from yellow to orange. Appreciated for its mild and sweet flavor, it is also a valuable source of fiber and vitamins. Versatile and crunchy, the carrot can be eaten both raw and cooked, making it an essential vegetable for autumn and winter, perfect for salads as well as stews.
The celery
Celery is also a vegetable from the Apiaceae family. It is easily identifiable by its crunchy stalks and aromatic leaves. Appreciated for its slightly peppery flavor and freshness, celery is also rich in vitamins, fiber, and antioxidants, making it an excellent ally for health. Whether consumed raw in salads, in green juice, or cooked in stews, celery adds a lively and fragrant note to autumn and winter recipes.
The turnip
Belonging to the Brassicaceae family, the turnip is easily recognized by its smooth, white, and purple skin. With its unique sweet and peppery flavor, it is also rich in vitamins, fiber, and minerals, making it an excellent ingredient for a balanced diet. Whether consumed raw in salads, roasted in the oven, or simmered in winter dishes, the turnip adds a sweet and comforting touch to seasonal recipes.
The turnip
Belonging to the same family as the carrot and celery, the parsnip is recognizable by its jagged, dark green leaves. It is grown for its fleshy, elongated, and often crooked root. Its unique flavor, both mild and slightly sweet, evokes notes of celery root and hazelnut, adding an original touch to dishes. It can be cooked as mashed, roasted, or in soups.
When are autumn fruits harvested?
The harvest of root vegetables generally begins before the first frosts, between September and October. Autumn carrots are ready from July to December, while celery is harvested from September to November. Turnips reach their ideal size from October to January. Finally, for parsnips, the harvest takes place around November or December. Since they store well in the soil, they can, however, be harvested gradually, depending on needs.
Storage and packaging
We package our vegetables in 10 kg cartons or 20 kg bags. Our products are stored at -18°C and come with a 12-month guarantee.
We offer our carrots in various forms to suit all your recipes: in cubes, slices, smooth or wavy slices, finely cut, or as puree in 30g portions. Garnish celery is available in cubes for easy use as a side dish. Celery root, on the other hand, is available in cubes, as well as in remoulade or pureed in 30g portions. As for parsnips, they are offered in cubes, ready to be integrated into your culinary preparations