Root vegetables are plant roots. You must dig them up to eat them. Common root vegetables are the beet, parsnip, turnip, carrot, members of the onion family, garlic, celery root, turmeric, radish (including daikon and horseradish)...
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To prevent red beets from excessive “bleeding” during cooking, wait to peel them until after cooking. Before cooking simply trim off the tops about 1 inch above the roots and wash carefully with a vegetable brush. Cook beets whole without peeling or bruising. ...
Keep the turnip roots in the crisper drawer of your fridge for up to 2 weeks. The turnips should stay fresh and ready to cook for up to 2 weeks if stored separately in the fridge. Keep them in the vegetable crisper drawer to keep them in a more humid environment, which maintains the...