Sweet potatoes, also known as yams, are the perfect autumn food. They come in all shades of orange, and are high in fibre, vitamin A and C, as well as being packed full of carbohydrates.
Peel sweet potatoes in the same way as a normal potato, then cut into slices or chunks depending on your recipe. They can be roasted in the oven in less than an hour, or boiled and mashed – delicious with roast gammon. Small pieces of fried sweet potato are delicious sprinkled on a salad or stirred into a risotto. Their sweet creamy taste goes particularly well with herbs and spices.
Warm yourself with our hearty Sweet Potato soup click here.
Turnips are a traditional British vegetable, and were one of the staple foods before potatoes arrived! They are an excellent source of vitamin C and widely available at surprisingly cheap prices all your round.
Turnips are creamy white with a touch of purple on the top, with green sprouts. In spring the turnips are small and tender, lending themselves to steaming and eating whole. The green sprouts are also edible when steamed or boiled.
In autumn turnips tend to be bigger – tennis ball sized – and need to be peeled and chopped. They are great to add to soups and stews to make sure you reach your 5 a day!
Try something new with our Turnip and Bacon Upside Down Bake. click here.
Originally grown in northern India and Iran, pomegranates are now grown in warm climates all over the world. This superfood has a hard, brown, shiny skin – but inside is an amazing array of ruby red sacs filled with sweet juice. Don’t eat the skin or the pith, but enjoy the edible seeds inside!
Cut the pomegranate in half, and put flat side down on a board. Hit gently with a wooden spoon to release the red sacs, or scoop out with a spoon. Sprinkle on a salad to give a delicious and attractive twist, or squeeze them through a sieve to release their juice for drinking.
Boost your system with our herby quinoa and pomegranate salad click here.
Parsnips are often associated with Christmas dinner, but there’s no reason why you shouldn’t be enjoying their sweet flavour right through the autumn and winter. They are high in vitamins and minerals, especially potassium, and contain antioxidants too.
Parsnips are part of the carrot family, and usually need to be peeled. Try and make sure they aren’t too large or they become tough, and when raw they should be firm not soggy. They make a particularly tasty soup – try adding some curry powder to make a warming concoction. Parsnips can be roasted on their own, or served with a mix of other root vegetables as a healthy accompaniment to a roast dinner.
Try our Roast Root Vegetables click here.