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
the tender and edible shoot of the bamboo plant
bamboescheut, bamboestengel
a plant with edible roots and large leaves, known for its potential health benefits
boterbloem
a flowering plant native to North America, known for its edible bulbs
camas, eetbare bolplant
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
wortel
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
gember
the long and starchy roots of a tropical plant that is native to South America, used in cooking
cassave, 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
aarde-noot, grondnoot
a large edible root of a tropical climbing plant with a red skin
yam, zoete aardappel
a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor
taro, taro (wortelgroente)
an aromatic plant with curly green leaves, used for garnishing food or in cooking
peterselie
the root of a European plant of the mustard family, with a white color and a strong flavor
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
a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source
pignut, wilde noot
a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking
arrowroot, pijlwortel
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
aardappel, pataat
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
the swollen yellow root of a plant of the cabbage family, used in cooking
rutabaga, gele raap
the swollen yellow root of a plant of the cabbage family, used in cooking
zilveruitjes, knolraap
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
schorseneer
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
zoete aardappel, 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
waterkastanje, watercaltrop
an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor
waterkastanje, waternoot
a root vegetable known for its high sugar content, commonly cultivated for the production of sugar
suikerbiet, suikerriet
a vegetable with a round and dark red root that is eaten as food
bieten, rode biet
a mild radish with a white slender root that is used in Asian cuisine
mooli, witte radijs
the long and starchy roots of a tropical plant that is native to South America, used in cooking
maniok, cassave