Harvard Health Letter
The pros and cons of root vegetables
They’re packed with nutrients but high in starchy carbohydrates. Root vegetables — like turnips, rutabagas, and parsnips — may not be the sexiest foods on the table. But they’re big celebrities in a number of cuisine trends like the “vegetable forward” movement (which elevates vegetables into creative entrees and side dishes) and root-to-stem cooking (which uses every part of a vegetable, including the tops, stems, and skins).