Juureks

Juureks is the Finnish term used to refer to root vegetables, a class of edible underground plant parts. In Finnish cooking, juurekset typically excludes potatoes, which are referred to separately as perunat. The category includes roots and tubers such as carrots, beets, turnips, parsnips, rutabagas, Jerusalem artichokes, and celery root.

These vegetables share characteristics such as firm to tender textures, earthy or sweet flavors, and a relatively long shelf life when stored cool. They are grown in temperate climates and harvested mainly in autumn. Common examples include carrots, beets, turnips, parsnips, rutabagas, celery root, and Jerusalem artichokes.

Culinarily, juurekset are versatile. They can be boiled, roasted, mashed, or puréed, and used in soups, stews, casseroles, and salads. They frequently form the base or accompaniment of meals and pair well with herbs, fats, and acidic ingredients to balance their natural sweetness.

Nutritionally, juurekset provide dietary fiber, minerals such as potassium, and vitamins including vitamin C and folate. They are generally low in fat and calories and contribute variety to vegetarian and mixed diets.

In Nordic and Central European cuisines, juurekset are staples of seasonal cooking, especially in autumn and winter. They store well in cool, dark spaces and can be kept for extended periods with proper conditions, making them important for year-round food security.