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Voedingsingrediënten - Wortel- en knolgroenten

Hier leert u de namen van wortel- en knolgroenten in het Engels, zoals "gember", "pastinaak" en "aardappel".

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Words Related to Food Ingredients
beet

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

biet

biet

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bamboo shoot

the tender and edible shoot of the bamboo plant

bamboe-scheut

bamboe-scheut

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burdock

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

klit

klit

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camas

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

cama's

cama's

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carrot

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

wortel

wortel

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ginger

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

gember

gember

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cassava

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

cassave

cassave

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daikon

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

daikon

daikon

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earthnut pea

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

aardnoot erwt

aardnoot erwt

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yam

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

broodwortel

broodwortel

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taro

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

taro

taro

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parsley

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

peterselie

peterselie

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horseradish

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

mierikswortel

mierikswortel

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galangal

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

laos

laos

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parsnip

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

pastinaak

pastinaak

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pignut

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

varkensnoot

varkensnoot

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arrowroot

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

pijlwortel

pijlwortel

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potato

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

aardappel

aardappel

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turnip

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

raap

raap

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radish

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

radijs

radijs

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rutabaga

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

koolraap

koolraap

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swede

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

Zweed

Zweed

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salsify

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

schorseneer

schorseneer

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scorzonera

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

schorseneer

schorseneer

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skirret

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

rokje

rokje

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sweet potato

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

zoete aardappel

zoete aardappel

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turmeric

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

kurkuma

kurkuma

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water caltrop

an aquatic plant known for its distinctive horn-shaped nuts

water caltrop

water caltrop

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water chestnut

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

water kastanje

water kastanje

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sugar beet

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

suikerbiet

suikerbiet

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beetroot

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

beetwortel

beetwortel

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mooli

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

mooli

mooli

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spud

a potato

schoffel

schoffel

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manioc

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

manioc

manioc

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