5 Root Vegetables to Rediscover This Winter

Today, root vegetables are often overlooked. But in the past, Europeans relied on these versatile, healthy and resilient crops to get through the winter. And with a little bit of knowledge, they can be delicious! Let’s dig into five root vegetables that can transform your cold-weather cooking.

I’ve always waited for summer and autumn to enjoy the best fresh food. Winter felt like a long, dull pause, with root vegetables being an unexciting placeholder. I’ll admit it, even today, I struggle to identify all of them at the market. Can you tell a swede from a turnip at first glance?

They might not be very fashionable, but root vegetables are low in calories and rich in vitamins and minerals. Here are five that you can try before spring!

1. Jerusalem Artichoke

Native to North America, Jerusalem artichokes were cultivated by Indigenous peoples for centuries before arriving in Europe in the 1600s. They were once a staple crop in Europe for many meals but lost popularity to potatoes in the 1700s. Nowadays, many young Europeans haven’t even heard of them!

Their misleading name stems from Italian immigrants to North America calling them girasole, meaning sunflower, due to their big, bright yellow flowers. Over time, “girasole” morphed into “Jerusalem.” Their artichoke-like flavour inspired the second half of their name.

Jerusalem artichokes are rich in inulin, a prebiotic fibre that supports gut health. They’re also low in calories and a good source of iron and potassium, essential for energy and heart health.¹

Recipe inspired by Sara Backmo. 

2. Swede (Rutabaga)

Swedes may not win beauty contests, but they’re full of flavour and nutrition, making them versatile for many recipes. Often mistaken for turnips, they’re sweeter, with yellow flesh (unlike the white flesh of turnips) and have a creamy texture when cooked.

Swedes, also called rutabagas, likely originated as a cross between turnips and wild cabbage. First bred in Scandinavia or Russia, they became a staple across Europe during hard times, such as World War II.²

Recipe inspired by North Wild Kitchen. 

3. Salsify

Salsify is a long, thin root with a subtle, briny flavour. It has been cultivated in Europe since the Middle Ages and was once a common winter vegetable. Native to the Mediterranean region, it fell out of favour in the 20th century but is now making a quiet comeback. The “oyster” nickname comes from its slightly seafood-like flavour, making it a plant-based alternative for dishes inspired by the sea.³

Recipe inspired by Hugh Fearnley-Whittingstall. 

4. Parsnip

Perhaps the least “forgotten” root vegetable on this list, parsnips are sweet, nutty roots that thrive in cold weather, becoming even sweeter after a frost. Cultivated since Roman times, parsnips were a staple in Europe before the widespread cultivation of a variety of potatoes.⁴

5. Celeriac (Celery Root)

Celeriac might look a bit strange and knobbly, but it’s a flavour powerhouse. This root’s mild celery taste adds depth to any dish. 

Celeriac has been cultivated in the Mediterranean region since ancient times. It was popular in French cuisine by the 17th century and still remains a key ingredient in French and wider European winter cooking. Celeriac is low in calories but packed with fibre, vitamin K, and potassium. It supports bone health and helps regulate blood pressure.⁵

Recipe inspired by The Veg Space.

Where to Find These Root Veggies

You can find these winter wonders in farmers' markets and well-stocked supermarkets across Europe. For the best taste, look for firm roots without blemishes. If you have a garden, try growing Jerusalem artichokes or salsify; they’re easy to care for and will reward you with a delicious harvest that can be stored well!