로그인
식재료 - 뿌리채소와 괴경채소
여기서는 "ginger", "parsnip", "potato"와 같은 뿌리채소와 덩이줄기 채소의 이름을 영어로 배우게 됩니다.
리뷰
플래시카드
철자법
퀴즈
a vegetable with a round dark red root that is used in cooking or producing sugar
비트, 사탕무
the tender and edible shoot of the bamboo plant
대나무 싹, 죽순
a plant with edible roots and large leaves, known for its potential health benefits
우엉, 버드독
a flowering plant native to North America, known for its edible bulbs
카마스, 카마스 꽃
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
당근, 캐롯
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
생강, 강향식물
the long and starchy roots of a tropical plant that is native to South America, used in cooking
카사바, 타피오카
a mild radish with a white slender root that is used in Asian cuisine
무, 다이콘
a plant that grows small, peanut-like tubers that can be eaten
땅콩감자, 지구땅콩
a large edible root of a tropical climbing plant with a red skin
얌, 고구마
a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor
타로, 흑마늘
an aromatic plant with curly green leaves, used for garnishing food or in cooking
파슬리, 이탈리안 파슬리
the root of a European plant of the mustard family, with a white color and a strong flavor
고추냉이, 말린 고추냉이 음식
a spicy root with a citrusy taste, often used in Southeast Asian cooking
갈랑갈 (gallangal), 가랑갈 (garangal)
the white root of a plant of the parsley family with a sweet taste that is used in cooking
파스닙, 고구마
a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source
뿌리견과 (ppurigyeon-gwa), 뿌리땅콩 (ppurittang-kong)
a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking
화살뿌리, 아로루트
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
감자, 포테이토
a root vegetable with creamy flesh and white and purple skin, used in cooking
순무, 무
an edible root of red color with a pungent taste that is eaten raw in salads
무, 레디시
the swollen yellow root of a plant of the cabbage family, used in cooking
셰리우, 순무
the swollen yellow root of a plant of the cabbage family, used in cooking
스웨드, 순무
a root vegetable with a long, slender shape and a mild, earthy flavor often compared to that of oysters
샐비어뿌리, 샐비어
a root vegetable with a long, black-skinned appearance and a subtle, nutty flavor reminiscent of asparagus or artichokes
스코르조네라, 검은 뿌리 채소
a root vegetable with a sweet and delicate flavor, resembling a combination of carrots and parsnips
스키렛, 스키렛 뿌리채소
a vegetable similar to a potato in shape that has a sweet taste and white flesh
고구마, 단감자
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
강황, 커큐민
an aquatic plant known for its distinctive horn-shaped nuts
수세미, 물밤
an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor
수세미, 물밤
a root vegetable known for its high sugar content, commonly cultivated for the production of sugar
사탕무, 설탕beet
a vegetable with a round and dark red root that is eaten as food
비트 (Biteu), 사탕무 (Satangmu)
a mild radish with a white slender root that is used in Asian cuisine
무, 모리
the long and starchy roots of a tropical plant that is native to South America, used in cooking
마니옥, 카사바
