By Ana Kamin

Published on April 22, 2017

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Photography by BARE ROOT GIRL

Potatoes will always be a pantry staple, but their root vegetable cousins—like sunchokes, parsnips, and celery root—have fewer calories and can be a healthier choice. Whether you are looking for a hearty soup, summer salad, or oven-roasted side dish, try swapping spuds for a starchy root vegetable with one of these easy recipes.

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Photography by BON APPETIT

Crispy Jerusalem Artichokes with Aged Balsamic

The sunchoke—also known as a Jerusalem artichoke—is versatile as a vegetable can be. Don’t be intimidated by the strange shape: They only need a good scrub and no peeling. This easy recipe from Bon Appetit shows how little effort and how much flavor you can get out of the sunchoke. Toss and turn them in balsamic and garlic, and you have a mouthwatering side dish.

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Photography by EAT, DRINK, PALEO

Jerusalem Artichoke & Carrot Soup

Eat, Drink, Paleo has created this healthy bowl of soup for those days you don’t know what to have for lunch. Make a big batch featuring sunchokes and carrots, and it will leave you happily satisfied all week.

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Photography by DELICIOUS MAGAZINE

Jerusalem Artichokes with Bacon, Garlic, and Lemon

As a side or main dish, Delicious Magazine’s combo of sunchokes, garlic, and lemon will evoke those Mediterranean vacation feelings. Get creative by sprinkling some feta cheese and fresh mint on top, or serve it with grilled halloumi.

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Photography by DELICIOUS MAGAZINE

Roasted Turnips with Parmesan

Simple and delicious, turnips are another great potato alternative. You can turn them into everything from soup to salads to mashed deliciousness; the possibilities are endless. Or roast them with parmesan like Martha Stewart. And with only six grams of carbs per cup (potato has 22 grams per cup), they are on the low-carb side of life.

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Photography by INSPIRALIZED

Garlic Mushrooms and Leek Turnip Noodles

Zucchini isn’t the only vegetable that can be spiralized—try these savory turnip noodles by Inspiralized for an incredibly filling and healthy pasta-like meal. While the mushrooms add an earthy flavor, the leeks give this dish a spring touch. Turnip noodles also pair great with a ragu or carbonara sauce.

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Photography by BARE ROOT GIRL

Creamy Whipped Parsnip

Who doesn’t love a good mash? This creamy whipped parsnip by Bare Root Girl will let you forget all about mashed potatoes. Parsnips have a slightly nuttier flavor than potatoes, and they pair well with cream cheese, garlic, and any herbs you like.

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Photography by FEASTING AT HOME

Parsnip Gratin with Gruyere and Thyme

How about Feasting at Home’s delicious parsnip casserole for your next potluck dinner? In the winter it can serve as a side dish to a juicy roast, but in the spring and summer, let this casserole be the star.

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Photography by GOURMANDE IN THE KITCHEN

Celery Root and Apple Salad

Celery root is one of the few root vegetables that’s delicious raw. Try it with dips and sauces at your next summer picnic. Or turn it into this delicious salad by Gourmande in the Kitchen with apples and velvety lemon-mustard vinaigrette.

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Photography by CANADIAN LIVING

Shaved Beet and Celery Root Salad with Miso Dressing

This is a summer salad for the books: pretty on the eyes and delicious for the taste buds. Paper-thin sliced beets and celery root are tossed in a creamy miso dressing making it a fresh dish with a touch of Asian taste. We recommend serving this salad with grilled chicken.