Ingrédients Alimentaires - Légumes-Racines et Tubercules

a vegetable with a round dark red root that is used in cooking or producing sugar

betterave

the tender and edible shoot of the bamboo plant

pousse de bambou, germe de bambou

a plant with edible roots and large leaves, known for its potential health benefits

bardane

a flowering plant native to North America, known for its edible bulbs

camas, plante à bulbe comestible

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

carotte

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

gingembre

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

manioc

a mild radish with a white slender root that is used in Asian cuisine

radis blanc

a plant that grows small, peanut-like tubers that can be eaten

cacahuète terrestre, arachide terrestre

a large edible root of a tropical climbing plant with a red skin

patate douce

a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor

taro, taro (légume-racine)

an aromatic plant with curly green leaves, used for garnishing food or in cooking

persil

the root of a European plant of the mustard family, with a white color and a strong flavor

raifort

a spicy root with a citrusy taste, often used in Southeast Asian cooking

galanga, racine de galanga

the white root of a plant of the parsley family with a sweet taste that is used in cooking

panais

a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source

pignut, noisette sauvage

a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking

arrowroot, manioc

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

potate

a root vegetable with creamy flesh and white and purple skin, used in cooking

navet

an edible root of red color with a pungent taste that is eaten raw in salads

radis

the swollen yellow root of a plant of the cabbage family, used in cooking

rutabaga

the swollen yellow root of a plant of the cabbage family, used in cooking

rutabaga

a root vegetable with a long, slender shape and a mild, earthy flavor often compared to that of oysters

salsifis

a root vegetable with a long, black-skinned appearance and a subtle, nutty flavor reminiscent of asparagus or artichokes

scorzonère

a root vegetable with a sweet and delicate flavor, resembling a combination of carrots and parsnips

scirret, scirret

a vegetable similar to a potato in shape that has a sweet taste and white flesh

pomme de terre douce, patate douce

a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

curcuma, safran des Indes

an aquatic plant known for its distinctive horn-shaped nuts

châtaigne d'eau, caltrop aquatique

an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor

châtaigne d'eau, châtaigne aquatique

a root vegetable known for its high sugar content, commonly cultivated for the production of sugar

betterave sucrière, betterave à sucre

a vegetable with a round and dark red root that is eaten as food

betterave, betterave rouge

a mild radish with a white slender root that is used in Asian cuisine

radis blanc

a potato

patate

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

manioc