British roots are the subterranean underdogs of the vegetable world. Bountiful, seasonal and economical, the likes of turnips, beets, parsnips, swedes and celeriac can seem dowdy, but the way you cook them doesn’t have to be. Pair them with spices or rich ingredients like cream and cheese and you’ll find they are rewarding and dependable – full of sweet, deep and surprising flavours. They’re versatile too; pickle, roast or fry them or add to curries, casseroles and stews. They’ll see you through the leaner times when there isn’t much else sprouting from the ground.
