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Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs , corms , rhizomes , and stem tubers .
The new corm forms at the shoot base just above the old corm. As the new corm grows, short stolons appear that end with the newly growing small cormels. As the plants grow and flower, they use up the old corm, which shrivels away. The new corm that replaces the old corm grows in size, especially after flowering ends.
Serenata is a wonderful example of how root vegetables can take center stage in comforting, homey dishes. If you love exploring new root vegetable recipes, this one brings a lot of warmth and ...
Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels". [1] [2] Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork ...
The root (corm) of taro is known as pindalu (पिँडालु) and petioles with leaves are known as karkalo (कर्कलो), Gava (गाभा) and also Kaichu (केेेैचु) in Maithili. Almost all parts are eaten in different dishes. Boiled corm of Taro is commonly served with salt, spices, and chilies.
Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania.It is grown in many countries for its edible corms, but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis.
This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. [1] Many vegetable-based dishes exist throughout the world.
Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.