root vegetables [2]![click to hear](/images/speaker.jpg)
The fleshy roots of edible plants consumed as vegetables.
malanga ![click to hear](/images/speaker.jpg)
A staple in the West Indies, where it is grated and used to make fried doughnuts called acras; its strong taste hints of hazelnuts.
black radish ![click to hear](/images/speaker.jpg)
Popular in Eastern Europe, although less juicy than the red radish; it can be cooked or sweated with salt to alleviate its bitter taste.
beet ![click to hear](/images/speaker.jpg)
Its usually red flesh contains a juice that stains readily; it is eaten raw, pickled or cooked, most famously in borscht, a hearty soup from Eastern Europe.
rutabaga ![click to hear](/images/speaker.jpg)
Larger and stronger-tasting than the turnip, it can be recognized by its usually yellow flesh and by the bump on its top.
radish ![click to hear](/images/speaker.jpg)
Juicy and crunchy, it is eaten raw, as an hors d’oeuvre or in salads; it is also popular served cooked or pickled, especially in Asia.
turnip ![click to hear](/images/speaker.jpg)
Often confused with the rutabaga, this white-fleshed vegetable is eaten raw or cooked and prepared like carrots.
celeriac ![click to hear](/images/speaker.jpg)
A slightly spicy kind of celery; the raw vegetable, combined with mustard mayonnaise, becomes the classic celeriac remoulade.