Root Vegetables

Root vegetables is a collective term for vegetable varieties where the edible part is primarily the underground root or tuber. Common examples include carrots, parsnips, parsley root, celeriac, beetroot and radish. In the kitchen, they are used as the base for soups, broths and stewed dishes, where they provide natural sweetness and a full, rounded flavour. They are also excellent roasted, pan-fried or mashed into a puree. Root vegetables are rich in dietary fibre, B vitamins, vitamin C and various minerals. They are available year-round and are a staple of traditional Central European cooking.