in the side of a hill or covered by a sturdy shed to keep food— mostly root vegetables—from freezing during winter and spoiling in the hot summer months. Few of us have root cellars anymore ...

Bake vegetables in the for 25–35 minutes, making sure that the vegetables are tender. Sprinkle 2 tablespoons of fresh and ...

Don’t sleep on the root vegetable. Packed with polyphenols, fibre and antioxidants, these knobbly plants are gut health heroes and extremely versatile in the kitchen. We’re huge fans of root ...

With all the amazing root vegetables we grow here ... parsnip and carrot chunks (all peeled and cut into 2-3cm chunks) in a large pan with 1 litre vegetable stock and bay leaf.

If you love root vegetable recipes, the potatoes in this soup will hit the spot. These crispy, golden potatoes are the perfect side to any meal. The simple seasoning brings out the natural flavor ...

Preheat the oven to 200°C/Gas Mark 6. Peel the vegetables and cut into similar sized pieces, 2cm cubes are a good size. Put all the vegetables into a large bowl. Drizzle generously with extra ...

How you cut and cook lotus root determines its texture ... Since they are liable to dry out, wrap them with plastic wrap and place in the vegetable drawer of the fridge when storing.