Get Back to Your Roots: 7 Ways to Cook with Root-vegetables

In the bleak midwinter, it can be tough to get inspired by the veggies that are in season. Root vegetables are traditionally served in the winter, being hardy enough to withstand months in a cool place. Fortunately, although they're not often celebrated for their fresh, lustrous image like other seasonable veggies tend to be, root vegetables are sweet and delicious, perfect for roasting, braising, sauteing, grilling -- even grated into salads and baked goods. - By Julie Van Rosendaal

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Baked Root Vegetable Chips
Ingredients:
2 carrots
2 parsnips
1 yam
1 rutabaga
1 turnip
Directions:
1. Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. I used a mandolin to slice very thin chips, you can use a knife or food processor.
2. Lay the chips onto the sheets and spray with more cooking spray and sprinkle with salt.
3. Cook for 10 minutes, check and remove smaller chips if browning, flip the ... more
Photo by: Babble
Baked Root Vegetable Chips
Ingredients:
2 carrots
2 parsnips
1 yam
1 rutabaga
1 turnip
Directions:
1. Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. I used a mandolin to slice very thin chips, you can use a knife or food processor.
2. Lay the chips onto the sheets and spray with more cooking spray and sprinkle with salt.
3. Cook for 10 minutes, check and remove smaller chips if browning, flip the rest and cook for another 5 minutes.
4. Remove and let cool for a few minutes before eating. less

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