root crop

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root crop

any roots which are used for human or animal foods. Usually they are from plants which use their roots as storage organs, and with few exceptions they have tap roots; examples are carrots, parsnips.
References in periodicals archive ?
In short, the colors of the root vegetables you choose will dictate the tint of your soup.
To serve, place two shad roe halves in the center of a plate and set some quenelles of root vegetable puree around the dish.
The root vegetable also contains betaine, which protects the liver and stimulates the function of its cells.
When the root vegetable wedges are cooked, lay them out on a plate.
You'll need 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp mustard seeds, 25g (1oz) fresh root ginger, 3 onions, 450g (1lb) carrots, 350g (12oz) leeks, 350g (12oz) mooli (a long white Japanese root vegetable), 450g (1lb) button mushrooms, 45ml olive oil, 2 garlic cloves, crushed, 1/4tsp turmeric, 175g (6oz) split red lentils, 50g (2oz) puy lentils, salt and pepper and 2tbsp chopped coriander leaves Pre-heat the oven to 180degC (350degF/gas mark 4).
It's root vegetable season again and foods such as beetroots, carrots, parsnips, turnips and swedes are rich in flavour, cheap and genuine winter warmers.
According to Lugo, the cooperative sector now accounts for 53% of Cuba's root vegetable production, 56% of fresh vegetables, 90% of tobacco, 75% of corn, 76% of beans, 73% of fruits, 73% of coconuts, 58% of coffee, 63% of cacao, 61% of honey and 18% of sugarcane.
Despite its name, the prairie turnip (Psoratea esculenta) bears little resemblance to the more familiar root vegetable known as the turnip (Brassica rapa).
ROOT VEGETABLE NUTRITION INFO * VEGETABLE SERVING SIZE CALORIES FIBER CARBS Beets 1 cup cooked, cubed 74 4 grams 9 grams Carrots 1 cup raw, chopped 52 4 g 8 g Parsnips 1 cup cooked, sliced 110 6 g 17 g Rutabaga 1 cup cooked, cubed 66 3 g 15 g Sweet potato 1 cup cooked, cubed 180 7 g 23 g Turnip 1 cup cooked, sliced 34 3 g 6 g White potato 1 med with skin, cooked 130 3 g 22 g * All percentages refer to the percent Daily Value (%DV) of that nutrient, based on a 2,000-calorie-per-day diet, according to values established by the U.S.
The term "root vegetable" is quite literal: The root part of the plant is the edible part of the vegetable.
"Gateau of Roasted Vegetables, Root Vegetable Bake and Vegetarian Shepherd's Pie were all contenders for the name of this dish.
Selections include Tortilla Soup, Roasted Root Vegetable Salad, Butternut Lasagna, and Baked Carob Crullers.