你應(yīng)該知道的冬季根類蔬菜

你應(yīng)該知道的冬季根類蔬菜

Pity the poor root vegetable. Dirty, misshapen, they have none of the tantalizing sexiness of tomatoes, the trendiness of kale, the smooth beauty of eggplants.

可憐的根菜。它們又臟又丑，沒有番茄那種誘人的性感，沒有甘藍(lán)那種時(shí)髦，沒有茄子那種光滑的美麗。

Root vegetables aren't nearly as loved as some of their above-ground counterparts — but that's because you haven't cooked with them yet. (Photo: MaraZe/Shutterstock)

Nope, root vegetables look odd, and people have no idea what to do with them. On more than one occasion I have been accosted by someone in the grocery store wanting to know what the hairy, bulbous thing in my hand was. Telling them it's celeriac puts them no further ahead, because knowing the name of it doesn't explain what the heck you do with it.

不，根類蔬菜看起來很奇怪，人們不知道該怎么處理它們。我不止一次在雜貨店被人搭訕，想知道我手上毛茸茸的球根狀東西是什么。告訴他們這是塊根芹，他們就不會(huì)再往前走了，因?yàn)橹浪拿植⒉荒芙忉屇隳盟墒裁础?/p>

I live in Toronto and I cook locally and seasonally, so I have more than a passing acquaintance with all manner of root vegetables. When I was a child, that is all you could get once the fall squash was gone, until the exciting arrival of asparagus in the spring. Big woody carrots, beets, rutabagas, turnips and, of course, potatoes were our vegetables. To add a little excitement, once in a while we would have frozen peas or canned corn, but all the fresh vegetables were roots.

我住在多倫多，我在當(dāng)?shù)丶竟?jié)性烹飪，所以我對(duì)各種根莖類蔬菜的了解不止一知半解。當(dāng)我還是個(gè)孩子的時(shí)候，如果秋天的南瓜沒了，就要等到令人興奮的蘆筍在春天到來，你就只能得到這些了。大的木質(zhì)胡蘿卜、甜菜、蕪菁甘藍(lán)、蕪菁，當(dāng)然還有馬鈴薯都是我們的蔬菜。更令人興奮的是，有時(shí)我們會(huì)吃冷凍豌豆或罐裝玉米，但所有的新鮮蔬菜都是根菜。

Here's a little primer on root vegetables to get you started. Forget the green salad with dinner tonight — have a turnip instead! For some truly mouth-watering recipes, I suggest you have a look through "Roots" by Diane Morgan, a comprehensive guide and a fine collection of recipes.

下面是一些根類蔬菜的入門知識(shí)。今晚不要吃蔬菜沙拉了，吃蘿卜吧!對(duì)于一些真正令人垂涎的食譜，我建議你看看戴安·摩根的《根》，一本全面的指南和一本精美的食譜集。

1. Celeriac

塊根芹

Celeriac may look like an undersea creature but it's tasty and loaded with vitamins. (Photo: nada54/Shutterstock)

Also known as celery root, celeriac has a delicate celery taste. You can grate it and saute it, use it in soups or eat it raw in a remoulade. It's loaded with fiber, vitamin B, vitamin C and vitamin K.、

也被稱為芹菜根，芹菜有一種微妙的味道。你可以把它磨碎然后炒，可以用來做湯，也可以生吃。它富含纖維、維生素B、維生素C和維生素K。

2. Jerusalem artichokes

耶路撒冷洋薊

Jerusalem artichokes are the tubers of sunflowers. (Photo: Valentyn Volkov/Shutterstock)

Neither an artichoke, nor from Jerusalem, these are the tubers of sunflowers and probably derive their name from the Italian for sunflower, girolsole. They have a crisp, nutty flavor, especially when sauteed. I have roasted them, pickled them and made fantastic soups with them. They make a great substitution for potatoes.

洋薊不是朝鮮薊，也不是來自耶路撒冷，這些都是向日葵的塊莖，它們的名字可能來源于意大利語中向日葵的名字，girolsole。它們有一種松脆的堅(jiān)果味，尤其是炒的時(shí)候。我烤過，腌制過，還用它們做過美味的湯。它們是馬鈴薯的很好的替代品。

3. Parsnips

歐洲蘿卜

Parsnips don't have the snazzy color of carrots. (Photo: Heike Rau/Shutterstock)

Parsnips resemble anaemic carrots and are naturally quite sweet. They can be used in soups and stews and are particularly wonderful roasted. Parsnips have more vitamins than their cousin, the carrot, and they have lots of potassium.

歐洲蘿卜類似貧血的胡蘿卜，天然很甜。它們可以用來做湯和燉菜，特別適合烘烤。歐洲蘿卜比胡蘿卜含有更多的維生素，而且富含鉀元素。

4. Rutabaga

蕪菁甘藍(lán)

Rutabagas aren't pretty in the way some vegetables are, but after you cook with it, you'll feel differently. (Photo: EQRoy/Shutterstock)

A staple of my childhood, the rutabaga was originally a cross between a cabbage and a turnip. You can roast them, mash them or add them to soups. Lots of vitamin C here: 100 grams will provide you with about 40 percent of your daily requirement.

蕪菁甘藍(lán)是我童年的主食，最初是卷心菜和蘿卜的雜交品種。你可以烤，搗碎或者加到湯里。富含維生素C: 100克可以滿足你每日所需的40%。

5. Sweet potatoes

甜土豆

The glorious colors are found inside the sweet potato. (Photo: mama_mia/Shutterstock)

People often confuse sweet potatoes with yams, but they are different things altogether. Sweet potatoes are incredibly versatile and you can cook them just about any way you like — roasted, fried, boiled or baked in bread. They have lots of vitamin C and vitamin A, and they have more beta-carotene than any other vegetable.

人們經(jīng)常把甘薯和山藥混淆，但它們是完全不同的東西。紅薯的用途非常廣泛，你可以用任何你喜歡的方式烹飪——烤、炸、煮或烤面包。它們含有大量的維生素C和維生素A，它們比任何其他蔬菜含有更多的-胡蘿卜素。