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

bieten, rode bieten
the tender and edible shoot of the bamboo plant

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

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

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

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

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

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

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

aarde nootwortel, grondnootwijze
a large edible root of a tropical climbing plant with a red skin

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

kurkuma, geelwortel
an aquatic plant known for its distinctive horn-shaped nuts

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

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

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

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

mooli, rauwkost
a potato

patat, aardappel
