About the RootsRoot vegetables can be traced back to antiquity. The Romans brought root vegetables to England and Germany. France also has ancient traditions. In Denmark, root vegetables do not have a long, uninterrupted history. Root vegetables can be cooked in a myriad different ways. They can be baked whole or in small chunks. Try cutting parsley root in sticks, before tossing them in good olive oil, sprinkling them with salt and pepper and baking them in the oven. Add variety to baked root vegetables with honey, maple syrup or dried herbs. Root vegetables can be boiled to make hearty, wonderfully creamy winter soups. You can steam long sticks and marinate them in good wine vinegar and herbs. You can cut them into chunks before steaming and mashing them. You can make a mash using potato, parsnip, parsley roots. This tastes great with onions. Season the mash with grated nutmeg, olive oil, salt and pepper. Root vegetables can be shredded finely and used for stir-frying, or you can mix them with ragouts or use them as an accompaniment to game dishes. You can grate and eat them raw with a good dressing. Grated parsley root, carrot and beetroot have an attractive appearance. Our bodies need the vitamins, minerals, fibre and antioxidants that root vegetables provide, so take your time and get the best out of your “roots”. Kilde: Anne van der Merwede