The Roots We

The "roots" we eat come from plants that store food underground—in a root, tuber, or corm (a rounded, thickened, underground stem base). I've divided the roots into 2 big subcategories: starchy and nonstarchy (savory). The starchy roots, which tend to be a dietary mainstay wherever they're grown, include the potato and sweet potato as well as the lesser-known arrowhead, cassava, kudzu, malanga, taro, and yam. The nonstarchy roots, which are good for soups, stir-fry dishes, and salads, include the beet, carrot, radish, turnip, and many more.

Continue reading here: Introduction to Roots

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