Root Vegetables

Root vegetables are plant parts that grow underground and are commonly used in cooking. Serving as storage organs, these veggies store energy in the form of various carbohydrates offering a spectrum of flavours and nutritional benefits. Today let's explore the diverse world of root vegetables, focusing on their structure, smell, taste and usage. 

Carrot

Structure: Carrot consists of a firm, cylindrical root with a smooth exterior. The inner flesh is usually orange, but can also be found in varieties of yellow, purple and red.

Smell: Carrots a mild, fresh aroma, especially when they are freshly harvested. The smell is not overpowering but rather clean and reminiscent of the earth.

Taste: Carrots have a sweet and slightly earthy flavor. The sweetness is more pronounced in cooked carrots, while raw carrots offer a satisfying crunch with a hint of sweetness.

Usage: Used extensively for soups, sauces, stocks stews, juices, and salads

Beetroot

Structure: Beetroot is characterized by its round shape and smooth skin. The outer skin is typically deep red or purple, while the inside flesh can range from deep red to golden yellow.

Smell: Raw beetroot has a mild, earthy scent. When cooked, the aroma becomes richer, and the sweetness becomes more apparent.

Taste: Beetroot has a sweet and earthy flavor with a slightly bitter undertone. Cooking intensifies its sweetness, while pickled beetroot adds a tangy element to the taste.

Usage: Used for soups, salads and pickles

Horseradish

Structure: Horseradish roots are long, slender, and light brown. The inside reveals a white, fibrous flesh. The root's strength is often attributed to the presence of volatile compounds released when cut or grated.

Smell: The smell of horseradish is sharp and peppery, giving a preview of the intense flavor it imparts. It releases a strong aroma when grated or crushed.

Taste: Horseradish is known for its strong and pungent flavor. It has a spicy heat that can clear sinuses, making it a distinctive and impactful addition to dishes.

Usage: Used in the creation of horseradish sauce, a classic accompaniment for roast beef and cold meats.

Red Radish

Structure: Red radishes are small, round, and feature a bright red skin. The inside is white and crisp, offering a satisfying crunch.

Smell: Red radishes have a fresh, peppery aroma. The smell is not overpowering but is indicative of the vegetable's flavor profile.

Taste: Red radishes have a crisp texture and a mildly peppery and slightly spicy taste. The spiciness is more pronounced in the skin, while the inner flesh remains crunchy and refreshing.

Usage: Usually eaten raw, add a refreshing crunch to salads or hors d'oeuvres when paired with butter and bread.