date:Dec 18, 2019
eet. 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.
4. Rutabaga
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.
5. Sweet potatoes
People often confuse sweet potatoes with yams, bu