Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking. Root Vegetables can generally be stored longer than most other vegetables and the greens from some can also be used as salad greens. Examples of common Root Vegetables include beets, carrots, celeriac, kohlrabi, parsnip, radishes, rutabagas, and turnips.
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