Ginger is a multitalented flavoring. It is sweet and floral on your tongue, tickles your sinuses, and warms the back of your throat. Ginger brings out all the flavor in sweet and savory foods. It is used a lot in Asian and Indian cuisines because it works so well in curries, dipping sauces, marinades, and stir-fries.
Earthy and sweet, these brilliant purple-red beets are as pretty as they are delicious. Whether roasted, boiled, or steamed, beets make fantastic salads and sides. Their sweetness makes them a natural partner to tangy seasonings such as mustard, lemon juice, or vinegar.
Earthy and sweet, these brilliant purple-red beets are as pretty as they are delicious. Whether roasted, boiled, or steamed, beets make fantastic salads and sides. Their sweetness makes them a natural partner to tangy seasonings such as mustard, lemon juice, or vinegar.
At first bite daikon tastes tame and a bit sweet, with the crisp juiciness of an apple. Wait a second — its subtle heat sneaks up on you. Daikon is close enough to red radishes to substitute whenever you like. Its shape and size make it easier to prepare. You can cook it, pickle it, or eat it raw. For a simple condiment for poultry or seafood, mix grated daikon and carrots with rice wine vinegar.
Parsnips look and cook like white carrots, but their texture is a little softer and more buttery. They have an earthy flavor that goes with roasts and game. A beef stew without parsnips is almost as unthinkable as a beef stew without beef. Chicken soup and turkey stock pick up round sweet flavor from parsnips.
These fresh roots will be the natural flavor and local character of the sun and soil. Peppery, hot and zippy, this is the radish most often seen on crudites plates and salads. We love them raw, with just a sprinkle of salt.
Nutty and sweet, the turnip is one of our favorite root vegetables. Turnips can be braised, baked, boiled, or stewed, and make a great partner for cream- or meat-based dishes. Enhance their natural creaminess with a generous dab of butter. Or lighten up your mashed potatoes by mixing them with turnips.
This tropical vegetable often considered identifiable as the species Colocasia antiquorum, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems.
This tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro, or kalo in Hawaiian. It is the most widely cultivated species of several plants in the family Araceae which are used as vegetables for their corms, leaves, and petioles.
