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root vegetables [2]click to hear

The fleshy roots of edible plants consumed as vegetables.
root vegetables [2] malanga black radish beet rutabaga radish turnip celeriac

malanga click to hear

A staple in the West Indies, where it is grated and used to make fried doughnuts called acras; its strong taste hints of hazelnuts.

black radish click to hear

Popular in Eastern Europe, although less juicy than the red radish; it can be cooked or sweated with salt to alleviate its bitter taste.

beet click to hear

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.

rutabaga click to hear

Larger and stronger-tasting than the turnip, it can be recognized by its usually yellow flesh and by the bump on its top.

radish click to hear

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.

turnip click to hear

Often confused with the rutabaga, this white-fleshed vegetable is eaten raw or cooked and prepared like carrots.

celeriac click to hear

A slightly spicy kind of celery; the raw vegetable, combined with mustard mayonnaise, becomes the classic celeriac remoulade.