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Types of Vegetables: www.chefqtrainer.blogspot.com

Root, Tuber, Bulbs vegetables Pictures

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Types of Vegetables: www.chefqtrainer.blogspot.com

  1. 1. Root, Tuber, and Bulbs Vegetables https://chefqtrainer.blogspot.com/
  2. 2. Root and Tuber Vegetables Carrot Root Vegetable Potato Tuber Vegetable https://chefqtrainer.blogspot.com/
  3. 3. Celeriac/ Celery Root ▪ Celeriac, celery root, or knob celery is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. ▪ In the Mediterranean Basin and in Northern Europe, celeriac is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America ▪ Celeriac has a unique flavor and is very refreshing even when raw. The short stem and upper part of the roots grow into a cream-green colored, round shape about 10-15 cm in diameter. The skin is textured and ridged. ▪ The flesh is creamy-white and firm but not as firm in texture as carrots https://chefqtrainer.blogspot.com/
  4. 4. Beet/ Beetroot ▪ It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens) ▪ Besides being used as a food, beets have uses as a food coloring and as a medicinal plant. ▪ Types of Beetroot: Crapaudine beet, red beet, Gold beet, White beet, Sugar beet, Pablo beet, Red Forno beet, Cylindra beet, etc. https://chefqtrainer.blogspot.com/
  5. 5. Parsnip ▪ The parsnip is a root vegetable closely related to carrot and parsley. It is a biennial plant usually grown as an annual. ▪ Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts. ▪ Parsnips have a long taproot that can grow up to a foot in length and roughly 3 inches in diameter at the crown. ▪ The tapered root varies in skin color depending on variety, from a yellow- beige to a brighter white. ▪ A Parsnip’s flesh is always a creamy white. ▪ Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh. https://chefqtrainer.blogspot.com/
  6. 6. Turnips ▪ The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. ▪ Turnips are a delicious root vegetable and have been cultivated for centuries ▪ Types of Turnip: Scarlet turnip, Red Sun turnip, Orange turnip, Hinona Kabu turnip, Large Gold turnip, Flat turnip, etc. https://chefqtrainer.blogspot.com/
  7. 7. Red Radish • The Red radish/ European radish is grown mainly for its root, a small, scarlet globe with a crisp and peppery, translucent, white flesh. • Their roots range in diameter from one to three inches. • The radish produces green leaves that grow from the root above ground, which are also edible. • They have the texture of watercress and a bit of its flavor, but with a great mustardy bite as well. • Types of Radish: Black radish, Cincinnati radish, Altari radish, Helios radish,, Zlata radish, etc. https://chefqtrainer.blogspot.com/
  8. 8. Daikon ▪ Daikon/ Daikon radish is most often grown for its root, though the green tops are just as edible and versatile. ▪ The root of the Daikon radish is cylindrical with a white skin similar to that of a carrot or turnip. ▪ The pale tuber can grow up to twenty inches in length with a diameter of 4 inches. ▪ The flavor of the Daikon root is like a less-fiery radish; mild and tangy with a crisp and juicy texture. ▪ Types of Daikon: Asian Daikon/ White Daikon, Purple Daikon, Red Daikon, Black Mooli Daikon, Daikon Blush, Green radish, etc. https://chefqtrainer.blogspot.com/
  9. 9. Horseradish ▪ It is a root vegetable used as a spice and prepared as a condiment. ▪ Horseradish root is medium to large in size, averaging 5-20 centimeters in length and 2-5 centimeters in diameter. ▪ The semi-rough skin is firm, thin, covered in gnarled notches and bumps, and ranges in color from tan to light brown. ▪ Underneath the surface, the white flesh is dense, crisp, and aqueous. Horseradish root has a sweet flavor, and when crushed or ground, a hot and pungent flavor emerges from volatile oils that create a mustard-like heat. https://chefqtrainer.blogspot.com/
  10. 10. Wasabi ▪ Wasabi or Japanese horseradish is similar in taste to hot mustard or horseradish. ▪ Its pale, lime green flesh appears somewhat dry and emits a little aroma. However, once grated it reveals a creamy, moist consistency with a fiery, mustard-like flavor and pungent fragrance. ▪ Wasabi root is the long, knobby tuber of a branchless plant that produces single-stem, rounded leaves. ▪ Mature wasabi root is firm, cylindrical, brown and green-skinned and tapered. The size is about six inches long and two inches in diameter when harvested. https://chefqtrainer.blogspot.com/
  11. 11. Carrot ▪ The carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. ▪ They are a domesticated form of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. ▪ Types of Carrot: Chantenay Carrots (white, purple, and orange), Carrot Dragon, Kintoki Ninjin, Parisian Carrot, Yellow Carrot, Round Carrot, Baby Pink Carrot, Bunch Ice Carrot, Baby bunch Carrot (yellow, white, and maroon), etc. https://chefqtrainer.blogspot.com/
  12. 12. Sweet Potato ▪ Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. ▪ The young leaves and shoots are sometimes eaten as greens. ▪ The sweet potato, especially the orange variety, is often called a "yam" in parts of North America, but is botanically very distinct from true yams. ▪ Types of Sweet Potato: Cilembu Sweet Potato, Japanesse Sweet Potato, Gorojima Sweet Potato, White Sweet Potato, O'Henry Sweet Potato, Jewel Yam, Stoke Purple Sweet Potato, etc. https://chefqtrainer.blogspot.com/
  13. 13. Potato ▪ The potato is a root vegetable native to the Americas. ▪ Wild potato species can be found throughout the Americas, from the United States to southern Chile. ▪ Types of Potatoes: Yukon Gold Potato, Fingerling Potato (Alaskan, Russian, French, Purple, etc.), Idaho potato, Red Bliss Potato, Russet Potato, Purple Potato, etc. https://chefqtrainer.blogspot.com/
  14. 14. Rutabaga ▪ Rutabaga is a root vegetable that originated as a cross between the cabbage and the turnip. ▪ The roots are eaten in a variety of ways, and the leaves can be eaten as a leaf vegetable. ▪ Scotland, Northern England, West England and Ireland have a tradition of carving the roots into lanterns at Halloween. https://chefqtrainer.blogspot.com/
  15. 15. Sunchokes ▪ Sunchoke also called sunroot, Jerusalem artichoke , or earth apple, is a species of sunflower native to central North America ▪ Sunchokes are thin-skinned, knobby, and resemble the look of ginger. Measuring an average of 7.5 – 10 centimeters long, these tubers are the root stem of a variety of sunflower that grows up to ten feet tall. ▪ Raw Sunchokes have a texture similar to water chestnuts and a sweet, nutty flavor https://chefqtrainer.blogspot.com/
  16. 16. Arrowroot ▪ Arrowroot, botanically classified as Maranta arundinacea ▪ Arrowroot varies in size, averaging 8-25 centimeters in length and 10-13 centimeters in diameter, and is generally conical in shape with slight tapering towards the non-stem end, similar to a carrot. ▪ The roots have a thin and papery brown skin that is layered in sections and can be peeled or washed off. Underneath the skin, the flesh is ivory to white and is firm, smooth, dense, and slightly aqueous, similar to the consistency of a raw potato. ▪ Arrowroot is juicy with a mild, sweet flavor. https://chefqtrainer.blogspot.com/
  17. 17. Jicama ▪ Jicama, Yam bean or Mexican turnip is a species in the genus Pachyrhizus in the bean family (Fabaceae). ▪ Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. https://chefqtrainer.blogspot.com/
  18. 18. Cassava ▪ Cassava or yuca is a woody shrub native to South America. ▪ Cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. ▪ Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. ▪ Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize (corn). https://chefqtrainer.blogspot.com/
  19. 19. Taro ▪ Taro is a tropical plant grown primarily for its edible corms, a root vegetable. ▪ Taro corms are a food staple in African, Oceanic and South Asian cultures (similar to yams), and taro is believed to have been one of the earliest cultivated plants. https://chefqtrainer.blogspot.com/
  20. 20. Ginger ▪ Root of plant ▪ Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. ▪ Popular ginger dishes: Baking, Asian Foods https://chefqtrainer.blogspot.com/
  21. 21. https://chefqtrainer.blogspot.com/ Turmeric Galangal Fingerroot
  22. 22. https://chefqtrainer.blogspot.com/ Bulbs
  23. 23. Culinary Knowledge Blog: https://chefqtrainer.blogspot.com/ Culinary Training Page: https://www.facebook.com/delhindra/ Chef’s Store: https://www.amazon.com/shop/delhindra PDF Presentation: https://www.slideshare.net/delhindradelhindra Our Links https://chefqtrainer.blogspot.com/