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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.

Beets

Beets

Beets come in a few different shapes and jewel-like colors.  The most remarkable being the Chioggia beet with its red and white striped, or bulls-eye, cross section.

Black Radish

Black Radish

A root vegetable related to the mustard family, with a dull black skin encasing a white, crisp inner flesh providing a peppery hot flavor.

Celery Root aka Celeriac

Celery Root aka Celeriac

Distinct from celery, the plant is bred for its dense, fleshy, bulbous white root.

Daikon Radish

Daikon Radish

Essentially and very big radish, the daikon is commonly a foot or more long and several inches in diameter with a smooth white skin with crisp juice flesh.

Easter Egg Radish

Easter Egg Radish

The name Easter Egg Radish is a reference to their globe-like shape and bright color.

Fennel

Fennel

Fennel is crunchy and slightly sweet, with an anise-like flavor. It is composed of a white or pale green bulb from which closely superimposed stalks are arranged.

Fingerling Gold Potato

Fingerling Gold Potato

Fingerling potatoes, so named because they resemble fingers.

Fingerling Purple Potato

Fingerling Purple Potato

They don't taste much different from regular fingerling potatoes but they are beautiful to work with.

Fingerling Red French Potato

Fingerling Red French Potato

The French fingerling is a petite, sleek and slender heirloom potato.

Fingerling Russian Banana Potato

Fingerling Russian Banana Potato

Known for their rich, buttery taste, yellow skin and flesh, the popular Russian Banana fingerling potato is typically measures about two and one-half inches long and one inch in diameter, but also harvested when it is four to five inches long.

French Breakfast Radish

French Breakfast Radish

An elongated radish with rosey shoulders and a white root end.

German Butterball Potato

German Butterball Potato

An undisputed favorite heirloom for superior flavor, storage, and versatility; Russet-type with rich, golden, slightly flaky flesh.

Ginger Root

Ginger Root

Ginger is the underground rhizome of the ginger plant with a firm, striated texture and an appearance unlike almost any other edible root.

Horseradish

Horseradish

This primitive looking member of the mustard family has a unique flavor and is virtually odorless until cut open or grated. Once grated, fresh horseradish has a distinct bite similar to that of prepared horseradish..

Jicama

Jicama

Jicama is a tropical tuber, large and roundish is shape, slightly resembling a potato with light brown skin and edible white flesh.

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