Lebensmittelzutaten - Wurzel- und Knollengemüse
Hier lernen Sie die Namen von Wurzel- und Knollengemüse auf Englisch wie „ingwer“, „pasnip“ und „potato“.
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a vegetable with a round dark red root that is used in cooking or producing sugar
Rote Beete
the tender and edible shoot of the bamboo plant
Bambussprosse, Bambusschößling
a plant with edible roots and large leaves, known for its potential health benefits
Klepper
a flowering plant native to North America, known for its edible bulbs
Camas, essbarer Zwiebelpflanze
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
Karotte
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
Ingwer
the long and starchy roots of a tropical plant that is native to South America, used in cooking
Maniok, Yuca
a mild radish with a white slender root that is used in Asian cuisine
Daikon
a plant that grows small, peanut-like tubers that can be eaten
Erdnuss, Erdnuss-Erbse
a large edible root of a tropical climbing plant with a red skin
Yams, Süßkartoffel
a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor
Taro, Taro-Wurzel
an aromatic plant with curly green leaves, used for garnishing food or in cooking
Petersilie
the root of a European plant of the mustard family, with a white color and a strong flavor
Meerrettich
a spicy root with a citrusy taste, often used in Southeast Asian cooking
Galangal, Galangal-Wurzel
the white root of a plant of the parsley family with a sweet taste that is used in cooking
Pastinake
a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source
Pignut, Erdnuss
a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking
Pfeilwurzel, Arrowroot
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
Kartoffel
a root vegetable with creamy flesh and white and purple skin, used in cooking
Steckrübe, Rübe
an edible root of red color with a pungent taste that is eaten raw in salads
Radieschen
the swollen yellow root of a plant of the cabbage family, used in cooking
Rutabaga, Steckrübe
the swollen yellow root of a plant of the cabbage family, used in cooking
Steckrübe, Rübe
a root vegetable with a long, slender shape and a mild, earthy flavor often compared to that of oysters
Salsify
a root vegetable with a long, black-skinned appearance and a subtle, nutty flavor reminiscent of asparagus or artichokes
Schwarzwurzel
a root vegetable with a sweet and delicate flavor, resembling a combination of carrots and parsnips
Skirret, Skirret
a vegetable similar to a potato in shape that has a sweet taste and white flesh
Süßkartoffel, Batat
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
Kurkuma
an aquatic plant known for its distinctive horn-shaped nuts
Wasserkastanie, Wasserdistel
an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor
Wasserkastanie, Wasser-Nuss
a root vegetable known for its high sugar content, commonly cultivated for the production of sugar
Zuckerboot, Zuckerrübe
a vegetable with a round and dark red root that is eaten as food
rote Bete, Rübe
a mild radish with a white slender root that is used in Asian cuisine
Mooli, weißer Rettich
the long and starchy roots of a tropical plant that is native to South America, used in cooking
Maniok, Cassava