October 1, 2012

Nutrition Department instructor Nyree Dardarian was interviewed by Prevention magazine this month about the health benefits of root vegetables. She discussed the unique properties of parsnips, kohlrabi, turnips, rutabaga, and carrots, as well as provided preparation tips for each of the root vegetables. “This is the second time I have been interviewed about root vegetables in the past two years. It must be the season, when parsnips, pumpkins, and rutabagas are abundant,” Nyree said. In an earlier interview with WHYY, Nyree spoke specifically about the usefulness of turnips and parsnips.