Root Vegetables 1 article

Root vegetables are foods harvested mainly for enlarged underground roots, including carrots, beets, turnips, radishes, and parsnips. They are often roasted, boiled, mashed, added to soups, or shredded raw, with flavor ranging from sweet to earthy or peppery. The group should be distinguished from tubers such as potatoes and from storage roots classified separately in some contexts. Size, density, peeling, and cooking time vary enough that each root still needs its own culinary treatment.