Lebensmittelzutaten - Wurzel- und Knollengemüse

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

a potato

Kartoffel, Erdapfel

the long and starchy roots of a tropical plant that is native to South America, used in cooking

Maniok, Cassava