Root Vegetables
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Generally, in the kitchen, Root Vegetables are plant roots, or at least parts of the plant that grow underground that are eaten as Vegetables.  Not all Root Vegetables are technically “Roots” either. Root Vegetables in culinary circles can also include Stems, Bulbs, Tubers, etc.

Typically, Root Vegetables are the energy storage organs of the plant. As the plant harvests energy from the sun, it stores that energy as Carbohydrates underground in its Root. Roots with high concentrations of Carbohydrates are often Mashed as staple foods, especially in Africa.

Varieties

True Root Root Vegetables include: CassavaRutabagaTurnipBlack CuminBurdockCarrotsCeleriacDaikonJicamaParsnipParsley RootRadishSalsifyBlack SalsifySweet PotatoesChinese YamsKorean YamsEarthnutNative Ginger, and Beets.

Root Vegetables which are actually a Stem include: TaroChinese Water ChestnutsTurmericGinsengArrowrootLotus Root and Ginger.

Root Vegetables that are actually a Tuber include: YamsJerusalem ArtichokesPotatoes and Chinese Artichokes.

Vegetables that are sometimes considered Root Vegetables in the kitchen but that are really Bulbs include: GarlicOnionShallots and Fennel.

Culinary Uses

The individual Resource Pages for each type of individual Root Vegetable will have the most specific information on any one of them. Here in this listing we will lay out some broad guidelines.

In general, Root Vegetables are best RoastedBoiled and Steamed though in certain cases they can be Pan FriedDeep FriedSautéed, etc.

Low Fat

Yes

Low Calorie

Yes

Purchasing

In general, Root Vegetables that are firm without blemishes are the best ones to bring home.

Storage

In general, Root Vegetables can be stored at room temperature out of direct sunlight. They can also be stored refrigerated, but should be Tempered before use.