Root vegetables seem to be coming out of a long hiatus and anyone who has tasted roasted roots like parsnips, beets, carrots and rutubaga will no doubt cheer.
"When I was growing up, before we got all this imported produce coming into the country, all we had was badly cooked root vegetables and brussels sprouts,"says Chris Squires, "and I think that has been part of the problem and why there has not been much demand for them."
The 55-year-old London, Ont., chef believes that home cooks as well as restaurant cooks are beginning to take another look at these vegetables for their versatility.
