We're often told to eat a rainbow of fruits and vegetables, but sometimes some of the healthiest and most nutritious vegetables are anything but colourful.
Meet root vegetables: the vitamin-packed group of veggies that for the most part offer a good source of vitamins and fibre. Best of all, these are the ones available locally during this never-ending winter.
And while the idea of eating a raw or cooked turnip for lunch or dinner doesn't sound that appetizing, combining it with a salad adds crunch to your meal and enhances the subtle flavour of the veggie.
The most popular root vegetables, of course, are carrots, but other veggies like celery root and beets are just as versatile.
So here's our challenge: Try one of these vegetables each day for a week or two to three over a week. Add them to your pastas, salads or roast them with rosemary and make a healthy side.
Cauliflower is not only the kale of 2014, but it also adds crunch and a sharp flavour to any boring meal. To cook, soften it in a pan over low heat.
As an essential part of the "mirepoix" that makes up a soup or stock's flavour, this vegetable is the perfect addition to a cooked dish. Celery root is also a good source of vitamin C and vitamin B6.
This white radish adds a crunchy texture to your salads and is a good source of vitamin C and fibre.
Endives taste best when braised. This leaf vegetable (that can also be eaten raw) is high in vitamin A and vitamin C.
No, this is not a carrot, but it is closely related. Parsnips are root vegetables that have a subtle, yet sweet flavour. Parsnips are a good source of vitamin C and fibre.
Although they are starchy and high in carbs, potatoes are incredibly delicious baked, boiled and yes, fried. Not only will they fill you up, they are a good source of vitamin C.
Turnips come in a variety of types and add a hot (read zing!) flavour to your salads or meals. Best eaten raw, turnips are also a great source of vitamin C.