Tuber vegetables are in high season.

Beetroot, carrots, celery, and parsnips contain a high proportion of dietary fibre and are rich in vitamins A, B and C, as well as iron, potassium, calcium, sodium and phosphorus. Foodstuffs containing sufficient vitamins and nutrients are particularly important in winter. Most tuber vegetables can be used in soups, purees, colourful salads and other healthy dishes.

Tuber vegetables are healthier and more nutritious than leafy lettuce and summer vegetables. As they have a lower water content than other vegetables, tubers are the real “storage organs” of the plants and contain essential minerals and substances.

As it is high in the red pigment betanin, beetroot has a strong protective effect. The ancient Egyptians recognised the healing powers of the celery root. The Indians and Romans also valued the detoxifying effects of the strongly scented tuber. Celery found its way to Europe in the 8th century AD. Carrots contain more beta-carotene than any other vegetable. The body converts this into vitamin A, which has a strengthening effect on the eyes. This also protects the cells against free radicals. Two carrots a day are enough to meet your daily requirement.

Frowner’s Winter Salad features beetroot, carrots, celery, and arugula. The tuber vegetables are peeled and washed, and the rocket leaves are washed and dried.

Grate the tubers using the potato grater on an electric vegetable slicer or a hand grater. Depending on the quantity, squeeze the juice of one or half an orange over the carrots, the juice of one or two tangerines over the beetroot and a little lemon juice over the celery and mix well.

This goes well with some rocket, small potatoes seasoned with rosemary and sauces of your choice, such as Madras curry sauce.

If you serve the tubers with a small selection of sauces and potatoes, you will generally not need a dressing. Otherwise, you are free to choose your own accompaniments.

(Wash the small potatoes, cook with sea salt and some pepperoncini peppers, place on a baking tray lined with baking paper and sprinkle with rosemary. Bake for about 20 minutes at 220°C.)

(Madras curry sauce: mix mustard mayonnaise with plenty of madras curry powder, chives and parsley. Add a few drops of pineapple juice if you like.)

Mixing diced tuber vegetables with orange, tangerine or lemon juice, sealing, and storing them in a cool place extends their shelf life, making them last for at least three days without issue.


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