Root vegetables: roast with sweet potatoes and parsnips, pressed celery, baked salad and a couple more recipes

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Root vegetables often have a reputation for being either overly simple (like potatoes and beets) or health-conscious but lacking in flavor. However, they offer a world of culinary possibilities when approached thoughtfully. From creamy parsnip flesh to sweet potatoes and crunchy Jerusalem artichokes, root vegetables bring variety to the table, especially during colder months when fresh seasonal produce is scarce.

Here’s a selection of hearty, flavorful recipes that highlight the versatility of root vegetables.

Three-root stew

1 large sweet potato
2 large potatoes
2 parsnips
3 garlic cloves
1 onion
300 g meat (optional; beef, lamb, or ribeye steak work well)
chili flakes
paprika
100 ml tomato sauce or passata
salt
olive oil

Peel and dice the root vegetables into cubes. Heat olive oil in a heavy-bottomed pan, add the chopped onion and garlic, and sauté for 2–3 minutes until golden. Add the sweet potato and cook for 2–4 minutes until lightly browned. Stir in the parsnip, then finally the potatoes. Season with salt, ½ tsp paprika, and a pinch of chili flakes.

Pour in the passata. If it’s too thick, add a little water. Reduce the heat to low, cover, and simmer for 30 minutes. Adjust the consistency to your liking by adding more passata if needed.

*For a version with meat: Dice the meat into cubes and brown it separately before adding it to the stew alongside the potatoes.

Roasted celery root with Port wine

1 medium celery root (peeled and sliced)
unrefined sunflower or olive oil
a small knob of butter
salt and freshly ground black pepper
6–10 tbsp. Port wine

Preheat the oven to 180°C. Toss the celery slices in a bowl with oil until evenly coated. Grease a baking dish with butter, arrange the celery slices, and season with salt and pepper. Drizzle with port wine.

Roast for about an hour, checking after 30 minutes. If the celery starts to dry out, add a splash of water to prevent burning. Serve warm as a side dish.

Warm winter root vegetable salad

1 medium sweet potato or celery root
500 g parsnips
1 tbsp. olive oil
2 red apples
a few sprigs of rosemary
salt

Preheat the oven to 200°C. Wash, peel, and slice the root vegetables into thin pieces. Toss with olive oil and arrange on a parchment-lined baking sheet. Add sliced apples.

Roast for 35–40 minutes, stirring after 15 minutes. At this point, add chopped rosemary leaves mixed with a pinch of salt. Continue roasting until golden. Serve warm, optionally topped with goat or cow’s milk cheese.

Mashed celery

1 medium celery root
2 garlic cloves
a few sprigs of thyme
olive oil
salt and pepper

Peel and dice the celery root into 1 cm cubes. Finely chop the garlic. Heat olive oil in a pan and sauté the celery, thyme, and garlic for 5–6 minutes until golden. Season with salt and pepper.

Add 3–7 cups of water (depending on the quantity of celery) and cover. Simmer over low heat for 20 minutes until softened. Lightly mash the celery with a spoon and serve, garnished with fresh thyme.

Beets deserve far more attention than they usually receive. Their true potential remains somewhat underestimated. First, they are one of the few seasonal root vegetables that last through the winter. Second, their color — ranging from soft pinks to deep purples — is stunning. And third, their flavor is wonderfully versatile, from subtle and delicate (perfect for pairing with bold dressings) to rich, roasted, and stand-alone.

Beets are packed with biologically active compounds such as betaine and polyphenols, which stimulate liver function — the body’s main detoxifying organ — and activate its protective responses. Let’s hunt for betaine not in supplements ordered online, but in the humble yet extraordinary beet.

Spiced beetroot garnish

2 beets (about 300 g each)
2 garlic cloves
2 tsp. ground cumin
1 tsp. paprika
salt
½ tsp. ground coriander
a pinch of chili powder (optional)

Wash the beets, lightly scrub or peel them, and dice into 2–3 cm cubes. Toss with spices, mashed garlic, and olive oil. Roast in the oven at 200°C for 30–45 minutes (depending on the age of the beets) until tender.