TOPS tells how to make the most of fall vegetables

MILWAUKEE — Roast, bake and sauté — most are already familiar with these cooking methods and tend to fall back on them as the weather gets cooler (and the produce selection more hearty), said Jeanette Hurt, home-based chef, author and food writer for TOPS Club. Take Off Pounds Sensibly is a nonprofit weight-loss support organization.
Celery Root
Also known as celeriac, celery root thickens soups while imparting a deep, distinctive taste.
“I’ve often put it into stocks,” said Hurt. “But one of the most interesting and tasty uses I’ve discovered is to swap it in place of chickpeas in hummus. You simply substitute cooked, cubed celery root in the same amounts as you would chickpeas.”
Rutabagas
Consider raw rutabagas as part of a vegetable platter or salad addition, either shredded or cut into matchsticks.
Rutabagas can also be turned into fritters. Grate them and mix with flour and egg, then sauté in a bit of oil.
Beets
“Many of us typically enjoy beets canned or roasted, as a side dish or on top of salads, but there are several other ways you can prepare them,” Hurt said.
Use the whole beet (minus its tough peel), root to stem. Beet greens can be used just like the trendy vegetable kale in smoothies, sautés and soups.
Beets also make a great glaze. Try cooking them and pureeing with a little citrus juice (or vinegar) and sugar in a blender. The result is a sweet-tart topping for fish, chicken and even pork.
Cooked and raw beets can be flavorful and decorative. Shred different kinds, such as purple, red, orange and candy-striped together, and then toss with a little vinegar and oil or mayonnaise and garlic to create a vibrant beet salad. Mix in dried cranberries or cherries, or fresh citrus fruits for extra variety.
Turnips
“Turnips are one of the most overlooked roots around,” said Hurt. “They’re tasty mashed or alone.”
Turnips are frequently pickled, often served alongside main dishes in Middle Eastern cuisines. Cut peeled turnips into chunks. Then, separately, put together a pickling brine of water, salt and vinegar. Add garlic and a bay leaf for flavoring. Bring to a boil on the stove. After the mixture comes to a boil, pack the turnips into a jar and cover with the liquid. Add one or two pieces off beets to the turnips to turn the pickles a pink color. Let cool to room temperature, secure with a lid, and put into the refrigerator. Use within a few weeks.
Kohlrabi
Shred kohlrabi into a slaw with carrots and diced red pepper for a blend of crunchy sweetness.
Create oven-baked fries by tossing in a little oil and seasoning with salt, pepper and perhaps a Cajun or an Italian spice blend to cut-up kohlrabi sticks. Like beets, kohlrabi have edible green tops that can be cooked the same as beet greens, collards or kale.
—TOPS promotes successful weight management with a “Real People. Real Weight Loss.” philosophy that combines support from others at weekly chapter meetings, healthy eating, regular exercise and wellness information. Visitors are welcome to attend their first TOPS meeting free of charge. Membership is $32 per year, plus nominal chapter fees. To find a local chapter online visit www.tops.org or call 800-932-8677.