Vegetables (View Fruit)

Beetroot

Also known as

• Beets

Beetroot has a distinctive earthy flavor that's enhanced by roasting, but it can also be steamed, microwaved, or boiled. Beetroot is among the sweetest of vegetables, containing more sugar even than carrots or sweet corn. typically 15 to 20%. Varieties include Red, Golden and White.

Substitutes

• Carrot
• Slicing tomato (in salads)

Carrot

Carrots can be eaten in a variety of ways. They are often chopped and boiled, fried or steamed, and cooked in soups and stews. Most carrots are orange but white, yellow and red varieties are also grown, primarily as novelty crops. Common varieties incluce chateney (shorter and wider) and Danvers (conical).

Substitutes

• Parsnip (cooked)
• Celeriac

Celeriac

Also known as

• Celery root
• Celery knob
• Soup celery

Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews.

Substitutes

• Turnip
• Parsley root
• Carrot

Daikon

Also known as

• White radish
• Japanese radish
• Chinese radish

Daikon is a mild-flavoured East Asian giant white radish. Japanese daikons tend to be longer and skinnier than their Chinese counterparts

Substitutes

• Young turnip
• Radish

Ginger

Also known as

• The juice from ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavour dishes such as seafood or mutton. Ginger is also made into candy and used as a flavouring for cookies, cake and drinks.

Horseradish

Also known as

• German mustard

Horseradish generally refers to the grated root of the horseradish plant mixed with vinegar. It is used as a condiment for meats, and has its strongest flavour when freshly prepared.

Substitutes

• Wasabi
• Black radish

Parsley Root

Also known as

• Hamburg parsley
• Dutch parsley

This type of parsley produces much thicker roots than types cultivated for their leaves. It is most commonly used in Central and Eastern Europe, in soups and stews.

Substitutes

• Celeriac
• Carrots
• Parsnips
• Turnips

Parsnip

Parsnips can be boiled, roasted or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavour than the whole root and contributing starch to thicken the dish.

Substitutes

• Carrot
• Turnip
• Sweet potato

Radish

Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes, colours, and sizes, such as black or multi-coloured radishes. Most commonly known is the round, red-skinned variety but other varieties may have a pink, white or gray-black skin, and there is a yellow-skinned variey.

Substitutes

• Daikon (slightly hotter)

Swede

Also known as

• Rutabaga

Swedes look and taste like a larger turnip with a yellow complexion. They can be used in a wide variety of ways including roasting, mashing and in casseroles.

Substitutes

• Turnip
• Celeriac

Turnip

Turnips can be roasted, boiled, steamed, or stir-fried. Baby turnips have the best flavour, while fully mature turnips can taste quite strong.

Substitutes

• Celeriac
• Parsnip
• Carrot