The Root of It: Kid-Friendly Recipes for Roots

Teaching children the importance of both locally grown and seasonal foods is a route to educating them about the Earth and their own health. Lead by example by preparing meals that incorporate in-season produce. Not only will your food taste better, you'll also find it's more cost-effective. "When produce is in season locally, the relative abundance of the crop usually makes it less expensive," noted chef Jennifer Booker, founder of the website Your Resident Gourmet. Because local, in-season produce doesn't have to travel far, it also retains more flavor, and that makes it just plain delicious.

Heather Stouffer, founder of Mom Made Foods, recommends incorporating various winter vegetables into some of your kids' favorite meals. For example, she adds butternut squash to her mac 'n' cheese. It gives the meal that "bright orange color and creamy texture kids love but packs a punch of veggies that moms love," she said.

Booker dials up the nutritional value of her meatloaf by chopping winter squash and carrots in a food processor and then mixing them into her meatloaf. "The texture blends nicely with meatloaf and gives me peace of mind, knowing that my children are getting more vegetables," she said.

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If you're in the market for a filling and tasty meal that incorporates winter veggies, try a basic potato and leek soup. For this one, just dice potatoes and a leek or two. Add to chicken broth and let it simmer for 40 minutes to an hour over low heat. Season to taste and serve as is or turn it into a creamy soup by adding a touch of yogurt and blending.

Sweet potatoes are a versatile root vegetable that you can incorporate into many meals. They're also kid-approved when served as a standalone dish. Stouffer said to peel and slice sweet potatoes into strips 1/4-inch long. Lightly toss them in olive oil, sprinkle with salt and let bake at 450 degrees Fahrenheit until soft.

Chili is one of those hearty meals that hits the spot fall through spring. Instead of loading up on red meat, though, try incorporating various winter vegetables into the mix. Start with a base of kidney beans, butter beans and tomatoes in a crock pot. Add cubed carrots, celery and winter squash and simmer for a few hours.

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For a nutritional twist that incorporates in-season winter vegetables, Booker often adds turnips or parsnips when she boils potatoes to mash. "My children can't taste the difference, and I know they are getting additional vitamins, minerals and fiber," she said.

Add a little cheese drizzle to any vegetable and your kids are sure to go gaga for it. Make a casserole of broccoli, pasta, cheese and ground beef, or for an easy and nutritional side dish, steam broccoli and cauliflower florets and lightly toss with cheese. Alternatively, serve the cheese on the side for dipping.

Celery is a winter vegetable that doesn't get as much love as it ought to. For a meatier spin on your basic "ants on a log" snack, chop celery into 3-inch sections, stuff the center with chicken salad and top with green peas or small diced carrots.

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