Photo by Michael Alberstat
* **Carrots** Orange carrots may be the most common, but they range from yellow to purple. **Bonus:** Scrub carrots well to eliminate the step of peeling.
* **Parsnips** Parsnips are sweet, nutty and look like a large white carrot. Choose them when they’re firm, uniformly shaped and creamy coloured, without spots, cracks or signs of shrivelling.
* **Red potatoes** Look for brightly coloured skin and a few shallow eyes. Red Bliss, Chieftain, Red La Soda, Norland and Idarose are available all year.
* **Turnips** Mildly sweet with a purplish exterior and creamy flesh. Choose small to medium ones, well-coloured, heavy, firm, without bruises or shrivelling. **Bonus:** Turnip greens are delicious when cooked.
* **Celery root** (a.k.a. celeriac) Whitish brown with a tough knobby skin and fibrous texture, celery root has a delicate taste. **Bonus:** Sliced very thin and fried, it's a great potato chip alternative.
* **Rutabaga** This member of the cabbage family resembles a large turnip, but is denser, sweeter and drier. Beneath the purplish skin is a firm, slightly sweet, creamy yellow flesh.
* **Sweet potato** The flesh of this tuber comes in a range of orange tones. The darkest are
the sweetest and moistest.
* **Jerusalem artichoke** Also known as a sunchoke, this member of the sunflower family has a delicate, nutty flavour. Great roasted or shave it super thin for your next salad.
**Cooking tip:** Roasting caramelizes the natural sweetness of root vegetables and intensifies flavours. To ensure they finish cooking at the same time, cut pieces into similar sizes.
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