Ingrediente Alimentare - Legume rădăcinoase și tuberculi
Aici veți învăța denumirile legumelor rădăcinoase și tuberculate în engleză, cum ar fi „ghimbir”, „păstârnac” și „cartofi”.
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Chestionar
a vegetable with a round dark red root that is used in cooking or producing sugar
sfeclă
the tender and edible shoot of the bamboo plant
lăstar de bambus, mugur de bambus
a plant with edible roots and large leaves, known for its potential health benefits
bărbălău
a flowering plant native to North America, known for its edible bulbs
camas, plantă cu bulbi comestibili
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
morcov
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
ghimbir
the long and starchy roots of a tropical plant that is native to South America, used in cooking
manioc, 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
alune de pământ, mazăre de pământ
a large edible root of a tropical climbing plant with a red skin
yam, cartof dulce
a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor
taro, taro (legumă rădăcină)
an aromatic plant with curly green leaves, used for garnishing food or in cooking
pătrunjel
the root of a European plant of the mustard family, with a white color and a strong flavor
hrean
a spicy root with a citrusy taste, often used in Southeast Asian cooking
galangal, rădăcină de galangal
the white root of a plant of the parsley family with a sweet taste that is used in cooking
păstarnac
a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source
pignut, nuc sălbatic
a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking
arrowroot, planta de arrowroot
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
cartof, tubercul
a root vegetable with creamy flesh and white and purple skin, used in cooking
nap, ridiche
an edible root of red color with a pungent taste that is eaten raw in salads
ridiche
the swollen yellow root of a plant of the cabbage family, used in cooking
rutabagă, repa suedeză
the swollen yellow root of a plant of the cabbage family, used in cooking
nap, măcriş
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
scorzonera
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
cartof dulce, boniță
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
curcuma
an aquatic plant known for its distinctive horn-shaped nuts
castan de apă, caltrop acvatic
an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor
castan de apă, nuc de apă
a root vegetable known for its high sugar content, commonly cultivated for the production of sugar
sfecle zaharoase, sfecle de zahăr
a vegetable with a round and dark red root that is eaten as food
sfarc, sfeclă
a mild radish with a white slender root that is used in Asian cuisine
mooli, ridiche albă
the long and starchy roots of a tropical plant that is native to South America, used in cooking
manioc, cassava