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Topic: Root vegetable

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In the News (Thu 25 Apr 19)

  Whole Foods Market : Produce : Root Vegetable Primer
From the exotic fl radish to the sweet red beet, root vegetables are warming, rich in flavor and economical.
In general, root vegetables are low in calories, with about 10 to 60 per half-cup serving, and virtually no fat.
Depending on the vegetable — and whether it has an edible peel — they are fair to moderate sources of fiber, generally with 1 to 2.5 grams per half-cup serving.
www.wholefoodsmarket.com /products/produce/rootvegprimer.html   (1410 words)

 Root and Tuber Crops
The term “root and tuber crops” is a very general "catch-all" for a wide cross-section of subterranean storage organs of which there are approximately 38 root, 23 tuber, 14 rhizome, 11 corm and 10 bulb crops.
Roots and tubers were critical components in the diet during the early evolution of mankind (~ 5 million years ago).
Roots and tubers comprised significant components of the diet and had the advantage for hunter-gatherer societies in that they were available over extended periods of time due to their ability to be left in situ until needed.
www.uga.edu /rootandtubercrops/English   (712 words)

 Root Vegetables: Peasant Gold
Beets, carrots, celery root, horseradish, parsnips, radishes, rutabagas and turnips are root vegetables.
Root vegetables are excellent sources of fiber and low-calorie energy and are rich in vitamins and minerals.
Since the root vegetables add a warm, hearty element to a meal, it is good to know that they store well and are available throughout the winter months.
mysite.verizon.net /richlord/food4peace/rootvegpeasantgold.html   (1124 words)

 root vegetable - Search Results - MSN Encarta
- vegetable grown for its edible root: a vegetable such as a carrot, turnip, or beet that is grown for its fleshy edible underground parts.
Vegetables can be grouped according to the edible part of each plant: leaves (lettuce), stalks (celery), roots (carrot), tubers (potato), bulbs...
It is produced by certain plants of a genus of the nightshade family, especially the common white potato.
encarta.msn.com /root+vegetable.html   (177 words)

 healthy recipes, cooking, root vegetables, parsnips, winter vegetables, turnips
These are root vegetables for which a special place was made: the root cellar.
Root vegetables are often referred to as lowly, more of an indication of their status than of their location.
As the authors of the fine book "The Essential Root Vegetable Cookbook," Sally and Martin Stone, put it "...we forget that the most expensive, glamorous, exotic, rare and idealized foodstuff of all, the truffle, is truly a buried treasure." Treasure, indeed.
www.samcooks.com /relish/root_vegetables.htm   (2466 words)

 BBC - Food - Back to basics - Root vegetables
Carrots are delicious steamed as a side vegetable and tossed with butter and a pinch of ground cumin, or roasted with other root vegetables.
The parsnip is high in potassium, calcium and vitamin A. In fact, it was the staple root vegetable until it was ousted by the potato in the 16th century.
The root of salsify is used in a similar way to any other root vegetable, in soups, stews or mashed.
www.bbc.co.uk /food/back_to_basics/rootveg.shtml   (951 words)

 Root Vegetable
root vegetables were the bases of winter food.
Root vegetable jams, marmalades and preserves used to be made during winter, when no other fresh, raw ingredients were available.
Almost any root vegetable can be used for this purpose but when using beets, turnips or kohlrabi it is recommended to blanch them several times to get rid of their strong flavour.
www.showcook.co.za /root_vegetable.htm   (977 words)

 Root Vegetable Photos
Vegetables may also be defined loosely as a plant part that is eaten with your main entree, but generally not as a dessert.
Large storage root and palmately-divided leaf of the cassava plant (Manihot esculenta), a member of the diverse Euphorbia Family (Euphorbiaceae).
The pale green layer on the water surface is a dense population of the tropical duckweed Lemna aequinoctialis.
waynesword.palomar.edu /vege1.htm   (1883 words)

 [No title]
But all are root vegetables, meaning the plant's root is the edible part.
Beets and beet bias aside, all root vegetables are tasty when roasted, the two chefs agree.
Parsnip is the root vegetable with the "least obtrusive" flavor, in Robins' view.
www.reviewjournal.com /cgi-bin/printable.cgi?/lvrj_home/2002/Oct-02-Wed-2002/living/19723703.html   (705 words)

 Root Vegetables: New Uses for Old Crops
Vegetables grown for their edible roots or tubers encompass a wide range of starchy root crops, some of which are true botanical roots and others which are tubers or corms.
However, there are other starchy root vegetables grown in various areas of the world where they are of local economic and cultural importance and which could conceivably be considered potential new crops for domestic consumption (O'Hair 1990a, b).
Fresh weight production of the five major root vegetables (potato, sweetpotato, cassava, yams, and aroids) is listed in Table 1 and compared with the other major crops which are produced at a level of 100 million tonnes globally.
www.hort.purdue.edu /newcrop/proceedings1993/V2-533.html   (2652 words)

 Root Vegetables
Most people are familiar with common root vegetables like potatoes, onions, garlic, carrots and the like, but aren't as knowledgeable about the not so glamorous ones, namely turnips, rutabagas, and parsnips.
These root vegetables are often referred to as lowly vegetables, which seems to be more of an indication of their status than of their location, but root vegetables have recently enjoyed a renaissance of sorts.
Rutabagas and turnips are members of the mustard family while parsnips are fibrous root vegetables related to the carrot.
www.tonytantillo.com /vegetables/rootveg.html   (1032 words)

 Root Vegetables
Beets, carrots, rutabagas, turnips, parsnips, onions, garlic, daikon, ginger, are some of the root vegetables that are packed with nutrition, flavor and cancer fighting nutrients.
Root vegetables are plentiful during the fall and winter months.
Root vegetables can also be just boiled and mashed and then seasoned with herbs, spices and vegetable oil.
www.lifescript.com /channels/food_nutrition/food_for_thought/root_vegetables.asp   (382 words)

 Cooking ingredients: Root vegetables   (Site not responding. Last check: 2007-10-14)
Root vegetables are very nutritious, and also being affordable, they should be used more often in cooking.
It is also good when used in meat or vegetable casseroles or slowly roasted in oven together with other root vegetables.
The roots are used to flavour broths and soups or added to root vegetable casseroles, purees, etc.
www.dlc.fi /~marianna/gourmet/i_rootve.htm   (987 words)

 Root Vegetables   (Site not responding. Last check: 2007-10-14)
Some roots overwinter and appear at the Market in the spring, but roots are at their peak during the late fall.
Root vegetables are known for their long storage times and high nutrition.
Root greens replace traditional salad greens in the fall as a good source of vitamins and minerals. /dcfm/roots.htm   (169 words)

 Growing Carrots and Other Root Vegetables in the Home Garden
Root crops are usually planted directly in the garden.
Root crops must be thinned to allow room for turnips to develop properly as soon as the plants are large enough to pull.
The roots of the root crops are very close to the surface of the soil, so it is important not to cultivate too deeply.
www.extension.umn.edu /distribution/horticulture/DG0435.html   (1177 words)

 Yuca Root - Glossary - Hormel Foods
A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.
Depending on the variety grown, this root can be bitter or sweet in flavor and should always be washed, peeled and cooked to remove poisonous substances contained in the root that can attack enzymes within human digestive systems, causing discomfort, illness, and possibly death.
In addition to the root, the plant leaves are also consumed as they are cooked and served as a vegetable green.
www.hormel.com /kitchen/glossary.asp?id=35498   (514 words)

 5ADay: Fruit & Vegetable of the Month: Root Vegetables   (Site not responding. Last check: 2007-10-14)
Popular in the 19th and early 20th centuries for its celery flavor and nutty fragrance, this vegetable was often used in recipes that called for caloric decadence.
Parsley roots are typically sold with their feathery greens whereas parsnips are sold by the root.
It is solely grown for its root use and appeared in the United States beginning in the 19th century.
www.5aday.gov /month/root_vegetables.html   (2106 words)

 Common Problems for Vegetable Crops - Root Maggots - Cabbages, Onions, and Carrots
Heavily infested plants turn yellow and their roots have numerous tunnels made by the maggot while feeding on the roots and in case of onions on the bulbs.
Commercial and home gardeners – there are natural enemies of root maggot larvae such as ground beetles and other predators such as tiny wasps.
Red varieties of cabbages are resistant to cabbage root maggots, disk/rototill crop residues underneath the soil immediately after harvest to reduce overwintering sites, use soil-applied insecticides recommended in your state.
www.urbanext.uiuc.edu /vegproblems/problems/d_rootmaggots.html   (173 words)

 Cook's Thesaurus: Roots
Root vegetables are rich in nutrients, low in fat and calories, inexpensive and usually available throughout the year.
Root vegetables will last awhile in your pantry, and even longer in your refrigerator.
Many large supermarkets carry celeriac; select smallish roots that are heavy for their size.
www.foodsubs.com /Roots.html   (1141 words)

 Root Vegetable Gratin
Working in batches, transfer vegetables to boiling water to cook, just until softened but not falling apart, 2 to 3 minutes.
Continue layering and spreading sauce until vegetables are a few layers over rim of pan.
Cook until heated through and vegetables are tender, 30 to 45 minutes; remove foil for last 15 minutes.
www.oprah.com /foodhome/food/recipes/food_20021112_vegetablegratin.jhtml   (410 words)

 ROOT VEGETABLE THAT'S HARD TO BEET Independent, The (London) - Find Articles
Perhaps it is because of its association with wartime rationing (it was often used as a substitute for soft fruit in jam).
The root was prized for its medicinal qualities and was used as a treatment for fevers, skin problems and digestive complaints.
Graham Forber, managing director of one of the major beetroot- producing companies in Britain, said that the market in the root vegetable is growing by up to 20 per cent a year.
www.findarticles.com /p/articles/mi_qn4158/is_20060117/ai_n16003304   (954 words)

 Root Vegetable Stock (For Mushroom Stroganoff With Spinach). Recipe | Recipezaar
The root vegetable stock can be used in many other international recipes.
This will yield far more than you will need for this one dish, about 10 cups, but when the garden is ready and the vegetables fresh, we freeze the rest and use it throughout the year.
Although I have my own recently-found Vegetable Stock recipe which I love, I selected this from JKC’s recipes for the 2005 Pick a Chef because I know root vegetables are SO flavoursome and because I wanted to make JKC’s Mushroom Stroganoff With Spinach, and be faithful to both recipes.
www.recipezaar.com /124515   (322 words)

 Roasted Root Vegetable Hash: The Splendid Table Recipe Box
This melange of sliced winter root vegetables roasts into a chewy hash that makes a delicious side dish, as well as an addition to many recipes.
Using the brush dipped in the remaining oil, toss and brush the root vegetables until they are completely coated with oil, then brush the tops of the onions.
Sprinkle all the vegetables with the salt and pepper.
splendidtable.publicradio.org /recipes/side_veghash.shtml   (421 words)

 Root Vegetable Chips With Roasted Garlic Dip Recipe | Recipezaar
As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand* for 30 minutes to remove excess starch.
Lotus roots: These can be found at Asian grocers, and make very interesting chips with random holes throughout.
In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes.
www.recipezaar.com /137826   (665 words)

 LIVING : Side Dishes : Root Vegetable Cheese Gratin : DIY Network
Arrange a layer of vegetables on the bottom of a buttered 6- by 9-inch baking dish.
Note: Root vegetables for this dish may be cooked a day ahead of time, chilled and covered.
Rutabagas -- This cabbage family vegetable can be used interchangeably with the turnip, although the rutabaga's flesh is pale orange as compared to the creamy white flesh of the turnip.
www.diynetwork.com /diy/lc_side_dishes/article/0,2041,DIY_14014_2271747,00.html   (291 words)

 Allrecipes | Recipe Reviews: Slow Cooker Root Vegetable Tagine
Third, there's so little broth that you run the risk of eating steamed vegetables rather than stewed ones.
For the amount of vegetables, there's not enough spice, so it comes out rather bland.
My suggestions: less cooking time by an hour or two, double the spice and the broth (or mix in a second set of spices after you finish cooking), use only 3/4 lbs of each tuber and increase the amount of dried fruit.
allrecipes.com /recipe/slow-cooker-root-vegetable-tagine/Reviews.aspx   (225 words)

 Roasted Winter Root Vegetable Salad - Dining Articles
Autumn and winter root vegetables are a healthy and delicious, not to mention affordable, alternative to the more expensive hydroponic fare on offer in the larger supermarkets.
Often overlooked, root vegetables are versatile and delicious.
Sprinkle vegetables generously with sea salt and coarse ground pepper and divide between prepared baking pans.
www.prague.tv /articles/dining/winter-vegetable-salad   (555 words)

 Roasted Root Vegetable Medley   (Site not responding. Last check: 2007-10-14)
Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
home.comcast.net /~thanghanh4/NauNuong/WolfgangPuck/roasted_root_vegetable_medley.htm   (182 words)

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