Root vegetables
| vegetables | botanical
name |
description |
| beetroot | beta
vulgaris |
beet; available all year round; acn be baked but usually boiled and served hot, cold or pickled; mostly used in salads; makes good soup called 'borscht'. |
| carrot | daucus
carota |
available all year round; best in summer when smaller and sweeter; usually boiled or steamed and served as vegetable; also widely used in stews, soups and stocks; juice is highly nutritious. |
| celeriac | allium
greveolens |
celery root; celery rave; available in winter; should be peeled and boiled, or blanched and dressed with vinaigrette. |
| horseradish | armoracia
rusticana |
usually crushed and made into sauce or relish; served with meats, usually beef. |
| navette | brassica
rapa |
available winter and early spring; type of turnip used in soups and stews, or boiled and mashed. |
| parsley
root |
petroselinum
hortense |
available most of the year; looks like a white carrot; used in soups and stews. |
| parsnip | pastinaca
savica |
available all year but best in winter; can be boiled or blanched and roasted; sweet flavour. |
| radish red | raphanus
sativus |
available all year round; normally eaten raw with salads or as hors d'oeuvre; peppery flavour reduces in spring. |
| radish
daikon |
raphanus
sativus |
japanese radish; available most of year in oriental shops; milder flavour; used grated as garnish or pickled. |
| radish
white |
raphanus
sativus |
best in spring; uses as other varieties |
| radish
black |
raphanus
sativus |
winter variety, mostly used in winter salads. |
| salsify | scorzonera | oyster plant; best in late autumn; white skinned; usually boiled or sauteed. |
| scorzonera | scorzonera
hispanica |
black skinned variety of salsify. |
| swede | brassica
nepobrassica |
rutabaga; best in winter; similar to turnip with yellow flesh; can be cooked in many ways but usually boiled and mashed. |
| turnip | brassica
rapa |
available all year round; mostly used in stews and soups. |
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