Once we have frost there are many additions to the list of vegetables we offer: daikon radish, celeriac or celery root, and parsnips. Daikon is a large, mild white radish eaten raw or cooked throughout Asia. Grate and add to salad, add to stir fry or soups
Celeriac is a European bulb that is a cousin to the celery we know
- its bulb like root is the flavor of celery with the texture of a
carrot. I like to add a chunk minced into soups and stews. People often add them grated raw in salads or slaw.
Parsnips, a cousin to carrots are sweet white roots that are delicious sliced, steamed and then sauteed just to caramelized in butter.
They are great in roasted root medleys. And I like them in a curried cream soup.