Let’s talk about the humble, hearty, and totally underrated star of the farm: root vegetables. We’re talking carrots, beets, parsnips, turnips, and celeriac. And guess what? In the Netherlands, you can march right onto several pluktuinen (pick-your-own farms) and yank these bad boys straight out of the sandy soil.

The Pick-Your-Own Experience: Get Down and Dirty

There’s something deeply satisfying about grabbing a handful of green tops and giving a firm, confident pull. Feel that? That’s the earth letting go. It’s a team sport, too. Have a friend gently loosen the soil with a hand fork while you do the heavy lifting (and cheering). Kids especially love this—they get to play in the mud and end up with a vegetable that looks like a wonky cartoon character. Don’t worry about perfection. A twisted, knobby carrot is a flavour bomb. A beet that looks like it’s wearing a tiny sweater? That’s the one you want.

Pro tip: Bring a bucket of water to give them a quick rinse in the field. But leave a little dirt on—it’s the secret ingredient.

Back Home: What to Do With Your Stash

Once you’ve rinsed them off and admired your muddy handiwork, you’re staring at a pile of pure potential. Root vegetables are the chameleons of the kitchen. They roast, they mash, they stew. And they keep for weeks in a cool, dark spot, so you don’t have to use them all at once.

Here are two cooking recipes to celebrate your haul:

Recipe 1: Dutch Honey-Roasted Root Vegetables

This is the lazy Sunday showstopper. The honey and mustard caramelize into a sticky, savoury-sweet glaze.

  • Ingredients: 500g mixed root veg (carrots, parsnips, beets, chopped into bite-sized chunks), 2 tbsp olive oil, 1 tbsp honey, 1 tbsp whole-grain mustard, salt, pepper, a few sprigs of fresh thyme.
  • Method: Preheat oven to 200°C. Toss veg in oil, honey, mustard, salt, pepper, and thyme. Spread on a baking tray in a single layer. Roast for 30-35 minutes, turning halfway, until golden and tender. Serve alongside a roast chicken or as a warm salad with goat’s cheese.

Recipe 2: Creamy Beet & Potato Mash (Pink Mash, Baby)

This one is a visual stunner and a sneaky way to get beets into everyone’s mouth.

  • Ingredients: 300g potatoes (peeled, cubed), 200g beets (peeled, cubed), 50g butter, 100ml milk (or cream), salt, nutmeg.
  • Method: Boil potatoes and beets in salted water until fork-tender (about 20 mins). Drain well. Mash together with butter, milk, and a pinch of nutmeg until smooth and bright pink. Taste and season. Warning: it looks like unicorn food, but tastes like comfort.

Bonus Cocktail: The Dirty Root-Tini

For the grown-ups who want to toast their farming success.

  • Ingredients: 60ml vodka, 30ml carrot juice (fresh-pressed from your carrots), 15ml elderflower cordial, 5ml fresh lemon juice, a pinch of salt, a sprig of dill (for garnish).
  • Method: Shake vodka, carrot juice, cordial, lemon juice, and salt with ice until well-chilled. Strain into a martini glass. Garnish with the dill sprig. It’s earthy, floral, and dangerously sippable. Cheers to your harvest!