They're at the root of the hearty winter meal.
In past centuries the mainstay of the human diet, root vegetables are regaining popularity nationwide for their versatility and flavor.
Cooks have moved far beyond basic potatoes and onions. The Food Channel predicted the rise of root vegetables — particularly in upscale side dishes — as a major restaurant trend for 2011. Chefs, already enamored with heirloom beets, are rediscovering the joys of turnips, parsnips and other old-time favorites.
"Really big so far this year are yellow or golden turnips," said Suzanne Ashworth of Del Rio Botanical, a West Sacramento, Calif., organic farm that caters to many local restaurants' chefs. "They're doing for turnips what yellow potatoes did for potatoes — they're sweeter and they look like they're pre-buttered."
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