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Root Vegetables

Root vegetables are underground plant parts that comprise a substantial part of year round vegetable crops. Root vegetables are rich in flavor, economical, versatile and especially good from October to March when our bodies crave heartier fare. Consider the list of vegetables pulled from below ground; potatoes, garlic, carrots, radishes, onions, beets, sweet potatoes, yams, turnips and many more. Root vegetables are staples of winter crops and are used in all aspects of restaurant menus-salads, soups, entrees, stews and as substantial side dishes. While the more common roots-potatoes, carrots, beets-are used year round, it is during the colder months that the less glamorous roots appear-turnips, parsnips, celery root, rutabagas and sunchokes. These lesser known roots are often referred to as lowly vegetables, not so much because of their below ground location, but rather of their overall status in the vegetable kingdom. These roots have enjoyed a renaissance of sorts and are now more prevalent in winter recipes and menus than in recent years. In general, root vegetables are low in calories, contain virtually no fat and add fiber and vitamin C to daily diets. The more deeply colored roots-carrots and beets offer beta carotene (vitamin A) and antioxidants that contribute to good health.

Lobok Daikon Radish

Lobok Daikon Radish

Lobok is crisp and juicy with flavor that is a bit sweeter than a regular Daikon with slight peppery kick.

Marble Potato

Marble Potato

Young, tender bite-size potatoes. Marble potatoes need very little prep, just boil, blanch or fry whole.

Nantes Carrots

Nantes Carrots

Nantes are a French heirloom variety with an almost perfectly cylindrical shape, rounded at the top and root ends, and are distinctly sweeter than other carrots.

Parsley Root

Parsley Root

Parsley root is related to parsnips, a beige carrot like root with a carrot-celery flavor, but should not be confused with parsnips, even though they look very similar.

Parsnip

Parsnip

Resembling a top heavy, ivory colored carrot with a sweet, nutty flavor, parsnips are a traditional winter vegetable. Cold weather is responsible for the flavor as the cold turns the starches into sugars.

Princess La Ratte Potato

Princess La Ratte Potato

Harvested in spring or early summer, new potatoes are the youthful version of the more familiar adults.

Purple Daikon Radish

Purple Daikon Radish

Beautiful inner flesh that is white with stunning starburst splashes of violet matching its purple skin.

Red Radish

Red Radish

A member of the mustard family, we are all familiar with the small round, red globe radish and its distinctive peppery taste and translucent, white flesh.

Russet Potato

Russet Potato

The russet has an elliptical shape with a rough brown skin and numerous eyes. It is a highly versatile, starchy potato whose white flesh is somewhat dry and mealy after cooking.

Rutabaga

Rutabaga

Rutabagas have smooth, sweet flesh and are sharply flavored when raw, but tamed when cooked.

Sunchoke aka Jerusalem Artichoke

Sunchoke aka Jerusalem Artichoke

Actually a tuber, the thin-skinned sunchoke looks like a small, knobby potato or ginger root.

Sweet Potato

Sweet Potato

The types that has dry, mealy, yellow flesh are usually called sweet potatoes, and the moister, denser, orange flesh are usually called yams.

Turnip

Turnip

The turnip is a member of the cabbage family. The most common turnip roots grow to the size of a baseball and are a reddish-pink at the top. Other varieties being grown may be purple, white and gold.

Turnip - Scarlet Queen

Turnip - Scarlet Queen

These slightly flattened turnips have sweet, crisp, white flesh with spicy, red skin. Internal red splashes of color add to the appeal when sliced.

Turnip - Tokyo

Turnip - Tokyo

The Tokyo turnip is a diminutive, small radish-sized turnip with a crunchy, juicy bitter- sweet flavor eaten raw.

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