Roots are the underground, edible root of a plant. They are usually a long or round shaped tap root.
Common root vegetables include:
carrots
turnips
swedes
radishes
parsnips
beetroot
celeriac.
A characteristic that root vegetables have in common is that they are firm and smooth in texture when fresh and in their prime. They can become woody if they grow too big.
Other characteristics include:
Long and tapered; round (globe); or cylindrical.
Creamy white, orange, purple, red, yellow or brown.
Ranging from delicate, sweet, and slightly nutty or earthy, to hot and peppery.
Raw, grated or sliced; cooked by methods such as boiling, steaming, braising, stewing, roasting and stir frying.
Carrots are long, tapering root vegetables. They are firm and smooth.
Orange carrots are the main variety grown in New Zealand but carrots are also yellow, red, purple and white.
Orange carrots have a sweet, slightly earthy flavour.
Carrots are a versatile vegetable. They are eaten raw: grated, finely sliced or diced. They are also cooked: boiled, steamed, braised, stewed, roasted, and stir fried. When raw they are crunchy. When cooked they should be tender.
Carrots contain a lot of vitamin A.