Tubers grow underground on the root of a plant
Common tuber vegetables are:
potatoes
kumara
yams
taro
Jerusalem artichokes.
Most tubers are high in starch.
Other characteristics include:
Firm, smooth when raw; ranging from waxy and smooth to floury and fluffy when cooked.
Irregular globe to oval, thumb-shaped, sometimes dimpled; knobbly; tapered ends.
Cream, purple, orange, red or brown.
Naturally sweet; nutty.
Always cooked by boiling, steaming, baking, roasting, stewing and frying. Cooked tubers may be served whole, cut into pieces or mashed, or in salads.