root vegetables 
The fleshy roots of edible plants consumed as vegetables.
A staple in the West Indies, where it is grated and used to make fried doughnuts called acras; its strong taste hints of hazelnuts.
Popular in Eastern Europe, although less juicy than the red radish; it can be cooked or sweated with salt to alleviate its bitter taste.
Its usually red flesh contains a juice that stains readily; it is eaten raw, pickled or cooked, most famously in borscht, a hearty soup from Eastern Europe.
Larger and stronger-tasting than the turnip, it can be recognized by its usually yellow flesh and by the bump on its top.
Juicy and crunchy, it is eaten raw, as an hors d’oeuvre or in salads; it is also popular served cooked or pickled, especially in Asia.
Often confused with the rutabaga, this white-fleshed vegetable is eaten raw or cooked and prepared like carrots.
A slightly spicy kind of celery; the raw vegetable, combined with mustard mayonnaise, becomes the classic celeriac remoulade.