Vegetables (View Fruit)

Cassava

Also known as

• Tapioca Root
• Manioc
• Yucca Root

Cooked in various ways, cassava is used in a great variety of dishes. The soft-boiled root has a delicate flavour and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purées, dumplings, soups, stews, gravies, etc. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavour.

Substitutes

• Potato

Jerusalem Artichoke

Also known as

• Sunchoke
• Sunroot

Jerusalem artichoke is in fact the root of a North American sunflower. Its name derives from the Italian for sunflower (girasole) and the fact that it tastes similar to artichoke. The root has a consistency much like potatoes, and in its raw form has the same taste as potatoes except with crispness and a slight powdery note.

Substitutes

• Artichoke Hearts
• Potato

Kumara (Sweet Potato)

Sweet potatoes have a smooth skin whose colour ranges between red, purple, brown and white. They are most frequently boiled, fried, or baked and have a soft, buttery flesh.

Substitutes

• Pumpkin
• Parsnip

Potato, Fingerling

Also known as

• Finger Potato

These are narrow finger-shaped potatoes that are used for roasting, boiling, baking and salads. Fingerlings should be be treated like a boiling potato and stored in the refrigerator.

Potato, Long White

Long whites are oval-shaped, medium in starch level, and have thin, light tan skin. They have a firm, creamy, almost waxy texture when cooked, and hold their shape well. These all-purpose potatoes are very versatile, and work well in just about every potato preparation.

Potato, New

Also known as

• Baby Potato

New potatoes are immature potatoes harvested during the spring or summer. Because new potatoes are very small, they are well-suited to boiling and roasting. Boiled new potatoes retain their shape and texture.

Substitutes

• Chopped Boiling Potatoes

Potato, Purple

Also known as

• Peruvian Potato
• Blue Potato

Purple potatoes are naturally purple. This is from the same powerful antioxidant that give blueberries their brilliant colour. They have a naturally creamy flavour and texture and hold their shape well for salads. They are used in Mexican cooking.

Potato, Red Skinned

Also known as

• Red Potato

These waxy potatoes are great for making potato salads and scalloped potatoes. They have less starch and more sugar and are therefore stickier so are best for boiling, and not particularly good for mashing. They hold their shape well.

Potato, Russet

Also known as

• Baking Potato
• Chef's Potato

These are large, brown-skinned, white-fleshed potatoes that are ideal for baking potatoes and are good fried and mashed. They are high in starch and are therefore light and fluffy when mashed.

Substitutes

• Yukon Gold Potato

Potato, White Round

These potatoes have a white coloured, dense flesh and produces a creamy textured result after being cooked. They are better suited to boiling than baking so they make a good choice for mashed potatoes.

Potato, Yellow Finn

Also known as

• Yellow Finnish Potato

This is a very old variety with dark, yellow, waxy flesh and a flattened pear or oval shape. The skin is a light tan-yellow skin. They have a moist texture accompanied by a rich, buttery flavour.

Substitutes

• Yukon Gold Potato

Potato, Yukon Gold

Yukon Golds are larger than the similar Yellow Finn variety, with golden, buttery-tasting waxy flesh. This potato is best served boiled or baked. It can be served mashed.

Substitutes

• Yellow Finn Potato
• Red Skinned Potato

Taro

Also known as

• Dasheen
• Cocoyam

Taro root has an interesting, nutty flavour. It's well suited to stews or soups, and may be deep fried or roasted. Always cook it before serving it.

Substitutes

• Parsnip
• Sweet Potato
• Yam

Water Chestnut

Also known as

• Chinese Water Chestnut

The small, rounded chestnut corms have a crispy white flesh and can be eaten raw, slightly boiled, grilled, pickled, or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They are unusual for remaining crisp even after being cooked or canned.

Substitutes

• Jerusalem Artichoke

Yam (Oca)

Also known as

• New Zealand Yam
• Oca

The New Zealand yam is not in fact a true yam, and is known elsewhere as oca. Its culinary uses are similar to potato (ie. boiled, baked or fried). In Mexico, oca is commonly sprinkled with salt, lemon and hot pepper and eaten raw. It can also be pickled.

Substitutes

• Fingerling Potato

Yam, Tropical

Also known as

• True Yam

Tropical yams have a dark, barky skin and off-white, purple or red coloured flesh. They are sweeter than than the sweet potato and have a higher moisture content. They're somewhat bland and dry, so they're often served with spicy sauces.

Substitutes

• Sweet Potato