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tuber vegetablesclick to hear

Tubers that are eaten like vegetables; they consist of underground growths containing the plant’s nutrient reserves.
tuber vegetables taro crosne jicama potato cassava yam Jerusalem artichoke sweet potato

taro click to hear

Its starchy, sweet flesh is a staple in several tropical countries; eaten raw, preferably very hot and prepared like the potato.

crosne click to hear

Native to Asia, where it is very popular although little known elsewhere; it has a slightly sweet flavor and is used and prepared like the potato.

jicama click to hear

Its flesh is sweet, crunchy and juicy; it is eaten raw in salads, as an hors d’oeuvre or with dips; it adds a crunchy element to cooked dishes.

potato click to hear

The best-known tuber; eaten especially as a vegetable side dish, either steamed, deep-fried or mashed.

cassava click to hear

The sweet variety is eaten like the potato; the bitter one is used to make tapioca.

yam click to hear

A staple food in many countries, especially in South America and the West Indies, where it is eaten cooked, prepared like the potato.

Jerusalem artichoke click to hear

Eaten raw, cooked or marinated; it has sweet, crunchy, juicy flesh.

sweet potato click to hear

Sweeter than the potato and not of the same family; a staple of Creole cooking.