The orange carrot is the most common in today’s modern world. The root vegetable can also be found in purple, white, red and yellow varieties. It has a crunchy texture and a sweet, fresh flavour.
Uses: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything!
Both beets and chard are different varieties within the same plant family–beta vulgaris –and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root, the part conjured up in most people’s minds by the word “beet.” Although typically a beautiful reddish-purple hue, beets also come in varieties that feature white or golden roots.
Beetroots contain plenty of vitamins and minerals vital to the immune system and keeping the bones and nervous system strong and healthy. Beets also has vitamin B which contains folate, vital to healthy pregnancies by reducing the risk of birth defects.
Beetroot’s sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked.
Dutch cream potatoes are large, waxy, oval potatoes with yellow waxy flesh, thick skin and a rich, creamy, buttery taste. Higher in moisture than the more floury varieties of potatoes, it holds shape better and it also contains less starch.
A good source of vitamin C, this creamy potato also contain potassium and fibre with virtually no fat! Storing them in a dry, dark and cool place is best but try not to store the potatoes in the fridge.
Uses: An all-purpose potato use them for mashing, boiling, roasting, baking or pureeing. Great in soups, stews or salads.
Barry’s Tip: Dutch potatoes make for a yummy mash with just a little bit of salt. You don’t even need butter or cream!
Sebago potatoes are considered an all rounder potato type and are one of the most widely used varieties potatoes. High in nutrients and almost fat free they have a floury texture, which fries and roasts well but might fall apart when boiled.
Store in a dry, dark place. A cool temperature is best, but try not to store the potatoes in the fridge.
Uses: These all-purpose potatoes can be used in any way you wish. Baked, fried, mashed, grilled, boiled and added to any stew or casserole.
Ginger root often just called ginger has been widely used as both spice and medicine for many years. Ginger has a spicy, fragrant flavour, though the younger roots have a milder and juicier flavour.
This anti-inflammatory and antioxidant root is available year round and very little is needed to add the spicy flavour to a dish. Peel fresh ginger before eating and store any remaining unpeeled ginger in a plastic bag in your fridge or freeze it for long term storage. It can also be used in vinegar, candy, juices, teas, or as a flavour enhancer in many recipes including stir-fries, teas, juices.
If seeped in boiling water you can make ginger tea – which is especially tasty if honey and lemon is added!
Kumera Gold has a sweeter taste than the other versions in its family. It has a soft, smooth texture to compliment its delicate sweet taste.
As versatile as the others in its family, it can be enjoyed in many ways. Make wedges, chips, mash or roast it.
Turmeric may be a tiny root, but it packs a great punch. Turmeric has a earthly, spicy, bitter and mustardy smell and flavour which is derived from one of the active ingredients in the root, namely curcumin, which has been celebrated in traditional medicine for its many uses.
It can be used to flavour savoury dishes, make juice, in baked goods, curries, as a natural food colouring. It can also be pickled, dried or even boiled with rice to give white rice a golden colour and a bit of a spicy flavour. Another favourite that many turn to is using the golden orange root in tea together with coconut milk for a lovely afternoon treat.
Tip: If you wish to activate the curcumin in turmeric add in some pepper, as most of the beneficial nutrients won’t actually enter your body when consuming curcumin alone. Pepper helps guide the healthy goodness of this root to where it belongs instead of it just leaving your system without doing any good. (Source: Turmericforhealth.com)
Radish comes in many shapes and sizes, but the one in the picture here is the smaller red circular plant also known as the European radish which is most commonly eaten raw. Their crunchy texture and slightly sharp spicy flavour make them a perfect addition to salads. Raw radish tends to have a peppery flavour which can seem similar to that of mustard, horseradish and wasabi.
As a root vegetable, the bulb can be eaten raw or steamed depending on the toughness of the flesh. It can be added to soups, stews and other boiled dishes or even sautéed as a side dish on its own. For the more adventurous chefs out, there it has also been added to fruit juices in certain recipes!
Meet the sweeter sister of the carrot, Dutch Carrots are brilliant gently roasted in the oven or used as a beautiful addition to liven up a meal.
Purple carrots has a sweet flavour and are delicious raw or cooked. They have a firm, crisp texture that is not too woody or fibrous.
Purple carrots carry the same nutrients as their more common orange variant, but they also contain higher levels of beta-carotene than the yellow, orange and white variants.
Uses: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything! Purple carrots can be cooked or eaten raw, but they use their gorgeous colour when boiled so to keep that splash of colour on your dinner table they are better fresh and raw. All carrots pair well with other root vegetables such as turnips, beets and radishes.
Fact: Did you know that before the 17th century, almost all cultivated carrots were deep purple, almost black, in colour?
Yellow carrots has a milder and sweeter flavour than the orange, red or purple variants. They have a firm, crisp texture that is not too woody or fibrous. The flavour has hints that might seem similar to celery and parsley.
Yellow carrots carry the same nutrients as their more common orange variant, but they also contain high levels of vitamin A.
Uses: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything! Yellow carrots are especially great pickled, deep fried, grilled or pan roasted. Yellow carrots can be eaten raw in crudites, pureed into sauces, boiled and braised. All carrots pair well with other root vegetables such as turnips, beets and radishes.
Daikon literally means big root and is a winter radish with a mild flavour. Native to our part of the world here in Southeast Asia it is low in food energy, but it has a high amount of vitamin C.
There are many uses for this white root, especially in Asian dishes. It can be pickled, grated, simmered, shredded, dried and stir fried. Here in Singapore it is often used in carrot cake, a fried dish often found in hawker food centres.