This is the root of a type of celery.\u00a0 While it does have a bit of a celery taste, it is not as strong as celery.\u00a0 It is also not fibrous.<\/p>\n

It is good raw.\u00a0 Grate it into salads.\u00a0 Or cooked, in which case it is a bit more like a potato.\u00a0 It is great in soups and stews.\u00a0 It can be cubed and boiled, then added to potato salads.\u00a0 This is a perfect way to increase the starch content in your gluten-free diet.<\/p>\n

Salsify<\/h3>\n

This is related to dandelions.\u00a0 It has a long tapered root.<\/p>\n

Try to buy it with tops on for improved freshness.<\/p>\n

You can peel the root before or after cooking, which ever you find easier.\u00a0\u00a0 Boil for about 25 minutes, or until soft.\u00a0\u00a0 Great with butter and lemon juice!\u00a0 Also good mashed or in soup.<\/p>\n

Scorzonera<\/h3>\n

Similar to salsify but with a slightly different flavor.<\/p>\n

Parsnips<\/h3>\n

Parsnips predate potatoes in Western culture by a good long time.\u00a0 They are nutritious and tasty (to some people).<\/p>\n

Small or medium sized are best.\u00a0 They should be hard.\u00a0 Avoid buying if they have started to sprout.<\/p>\n

Larger parsnips should be peeled, but small ones are fine as is.<\/p>\n

You can roast parsnips.\u00a0 If roasting for a short time, par boil them first.\u00a0 You can also boil them, or puree them and add them to soups.<\/p>\n

Turnips<\/h3>\n

Related to parsnips and cabbage, turnips are peppery.\u00a0 Buy as small as possible, and make sure they are firm.<\/p>\n

You can boil them, or add them raw to salads.<\/p>\n

Swedes<\/h3>\n

Swedes are very similar to turnips, but are earthy rather than peppery.<\/p>\n

Carrots<\/h3>\n

We think of carrots as being orange, but older varieties were purple.\u00a0 You may still be able to get seeds for purple carrots.\u00a0 Carrots are sweet, especially young ones.<\/p>\n

Carrots are a great source of vitamin A along with a few other vitamins.\u00a0\u00a0 They are also a good source of potassium, calcium, iron and zinc, but only when raw.<\/p>\n

The best carrots are grown organically.\u00a0 Also good are the smaller ones sold with greenery still attached.<\/p>\n

If you peel carrots, you’ll loose a lot of the nutritional value of them.\u00a0 For this reason, younger ones which have no need of peeling are best.<\/p>\n

Carrots are great raw or cooked.\u00a0 They make an excellent addition to stews, stir fries and grated in with potatoes in potato pancakes.\u00a0 Also great juiced.<\/p>\n

Beetroot<\/h3>\n

Beets are extraordinarily purple, so much so that this may be noticeable post-digestion! Beets are quite sweet but also have an earthy taste.<\/p>\n

Beets can be eaten raw or cooked, or they can be juiced.\u00a0 They are also good baked or added to soups.<\/p>\n

Conclusion<\/h2>\n

Root vegetables are nutritious and tasty.\u00a0 If you don’t like one type of root vegetable, try another.\u00a0 They make an excellent addition to any gluten-free diet,and you can depend on them to be uncontaminated before preparation.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten free diet starch alternatives.\u00a0 The second article listing root vegetables which make great gluten free foods. The first article about gluten free root vegetables tends towards those which are more potato-like.\u00a0 Most of the vegetables listed here tend to be a bit more carrot-like, although there are exceptions. I am including some root vegetables […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[256],"tags":[36,273,37,248],"_links":{"self":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1339"}],"collection":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/comments?post=1339"}],"version-history":[{"count":3,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1339\/revisions"}],"predecessor-version":[{"id":1342,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1339\/revisions\/1342"}],"wp:attachment":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/media?parent=1339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/categories?post=1339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/tags?post=1339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}