The orange carrot is the most common variety today. The root vegetable can also be found in purple, white, red, and yellow varieties. It has a crunchy texture and a sweet, fresh flavour.
Barry’s tips: Carrots can be used in a myriad of ways. From salads to roasts to juices, you can add these orange veggies to almost anything!
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.
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!
Beetroot contains plenty of vitamins and minerals vital to the immune system, bones and nervous system. It also contains folate, vital to healthy pregnancies by reducing the risk of birth defects. The beetroot’s sweet taste reflects their high sugar content – indeed, beets are a primary raw material in the production of refined sugar. Raw beetroot has a crunchy texture and turns soft and buttery when cooked.
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.
This anti-inflammatory and antioxidant root is available year round and is widely used both as a spice and medicine for many years. Ginger has a spicy, fragrant flavour, and the younger roots have a milder and juicier flavour.
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 avoid storing them in the fridge.
Barry’s tips: These all-purpose potatoes can be used in any way you wish. Baked, fried, mashed, grilled, boiled and added to any stew or casserole.
Gold Sweet Potato 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.
Purple carrots have 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.
Barry’s tips: 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?
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)
The fiber-rich brown onions are commonly used in stews, soups, braises, or stir-fries where its sweetness is brought out by the heat. Besides their anti-inflammatory properties and high water and sugar content, they are also a great source of vitamin C and manganese.
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 juice recipes!
Meet the sweeter sister of the carrot, Dutch Carrots are brilliant when gently roasted in the oven.
As a beautiful addition to liven up a meal, its top leafy greens can also be eaten; in salads or be used as a garnish!
An aromatic pungent food which is less sharp after cooking, Garlic is known worldwide to be antimicrobial, used often when cooking poultry and meat.
In the family of alliums together with leeks, chives, onions; Garlic bears antibacterial, antifungal, antioxidant properties. This therapeutic garlic is a super flavour food with vitamins (B6, C), minerals (manganese) and traces of other nutrients – all which support cognitive, immunity, blood, bone, joints, gut health and more.