Roots serve as food storage areas for plant; therefore, they are rich in sugars, starches, vitamins, and minerals. Root vegetables such as beats, carrots, and turnips are directly attached to the plant via leaves or stems. Roots primarily move nutrients and moisture to the tops of the plant. Root vegetables should be stored dried and unpeeled. If they come with greens attached, they should be healthy in appearance at the time of purchase and cut off as soon as possible there after. When properly stored, most root vegetables will retain good quality for several weeks.

	Carrots are a long, thin tapered orange, yellow, or purple root often having green, feathery tops. They have a crunchy, sweet flesh. Baby carrots are commonly available. Carrots are a component of mirepoix. They can be boiled, steamed, sautéed, roasted, or glazed. They are used raw in salads and crudité platters.
	Celery root is a light brown, bumpy round vegetable with white flesh. It can be boiled or roasted and served in soups, stews, and casseroles.
	Lotus root has a reddish-brown skin and white flesh. It can be boiled, creamed, or used in soups.
	Malanga has a brown, rough skin and a white starchy flesh. It can be boiled, creamed, or used in soups.
	Parsnip is a carrot shaped, white skinned with some brown. The flesh is white with a creamy texture and sweet flavor. It is a component of white mirepoix. It can be boiled, sautéed, steamed, or roasted.
	Salsify (oyster plant) has a long, thin stick shaped with black dull skin and white flesh. It has a mild oyster flavor. It is used as a flavoring for stir fries, soups, and sauces.
	Turnips are round with purple to white skin and white flesh. They can be boiled, sautéed, steamed, found in soups, or found raw in salads.
	Purple topped (white) turnips are round (ranging from 1 to 4 inches in diameter) with a white skin and purple top. The flesh is white in color with a mild sweet flavor. They can be steamed, roasted, boiled, fried, or pureed. They are very popular in Caribbean cuisine.
	Rutabagas (yellow turnip) are large and round (3 to 5 inches in diameter) with yellow skin and flesh. The flesh is firm and sweet. They can be steamed, boiled, mashed, or pureed. They are popular in Caribbean, Latin American, and African cuisines.
	Radishes are round with red skin and white flesh. They can be boiled, creamed, or found in soups.

Tubers, which includes a variety of miscellaneous vegetables (such as Jerusalem artichoke and Jicama as well as the entire family of potatoes), are vegetables that are connected to the root system by an underground stem and are not connect directly to the plant (as are roots). Tubers act to store nutrients and moisture for the plants reproductive capability. Select tubers that are firm and the appropriate size and shape for their type. To retain quality, tubers should be stored dry and unpeeled away from excessive heat and light, in a well ventilated area. When exposed to moisture or heat, tubers begin to sprout and wrinkle.
The tuberous potato includes sweet potatoes (yams) for culinary purposes (although botanically they are classified differently). Though potatoes are remarkable versatile in their cooking media, there are types that work best for each cooking method. Potatoes are separated into categories based on starch content and subsequently divided according to size (ABC) and skin color (white, red, yellow, purple). Size A potatoes range from 1 7/8 to 2 ½ inches, size B range from 1 ½ to 2 ¼ inches, and size C must be less than 1 ¼ inches. New potatoes are those of any color that are recently harvested and thin skinned. Most size C potatoes are marketed as creamer potatoes.

	Cassava (Yuca or Manioc) is 6 to 12 inches in length and 2 to 3 inches in diameter. It has dark brown skin and white flesh with a sweet flavor. Cassava is commonly available dried, ground (tapioca flour), and as bottled juice. It can be used as flavoring for stir fries, soups, sauces, desserts (tapioca), and beverages (tea and ginger ale). It can be candied or pickled.
	Ginger is a gnarl, rough rhizome that has light brown skin and yellowish white flesh. Ginger is fibrous but juicy and spicy with subtle sweetness. Ginger is commonly available dried, ground, and as bottled juice. It can be used as flavoring for stir fries, soups, sauces, desserts, and beverages. It can be candied or pickled.
	Galangal resembles ginger but with a lighter colored flesh. It is very peppery and spicy. It can be used as flavoring for stir fries, soups and sauces.
	Jicama is large and round with brown skin and white flesh. It is crisp and crunchy with a mild sweet flavor. It can be steamed, boiled, sautéed, or used raw in salads, slaws, or crudités.
	Sunchoke (Jerusalem artichoke) is similar in appearance to ginger. It has a crisp sweet nutty flavor. It can be steamed, boiled, sautéed, used in soups, or raw in salads.
	Boniato is large (up to 1 foot in length) and oblong with reddish brown skin and white flesh that is sweet. It can be steamed, roasted, boiled, fried, or pureed.
	Chef potatoes range from 2 ½ to 3 ½ inched in diameter and 3 to 4 inches long. They are firm and round with light tan skin and off white flesh. They have a moderate moisture and starch content. They are best boiled or used in potato salads.
	Russet (baking or Idaho) potatoes are oblong, about 5 inches long and 3 inches in diameter. They have brown course skin and white flesh. They have a low moisture and high starch content. They can be baked, fried, pureed, or mashed.
	Red potatoes have red skin with off white flesh. Huckleberry is an heirloom variety with red flesh. They can be boiled, roasted, or found in potato salads.
	Yellow potatoes have a yellowish tan skin and a butter flavor. Yukon gold and yellow finn are heirloom varieties. They can be baked, pureed, or found in casseroles or potato salads.
	White potatoes have tan skin and white flesh. They can be baked, pureed, or found in casseroles or salads.
	Purple potatoes have deep purple skin with off white or purple flesh. Peruvian purple is an heirloom variety. They are used in salads, home fries, other preparations to showcase their color and flavor.
	Fingerling potatoes are small finger like in shape with skin ranging in color from tan to red. The flesh can be off white or yellow. Russian banana is an heirloom variety. They can be boiled or roasted.
	Sweet potatoes (yam) have tan to deep orange skin with a moist flesh. They can be rounded or tapered. They have a dense texture and very sweet flavor. They can be roasted, boiled, pureed, or used in casseroles, soups, or pies.
	Beets are small and can be round or elongated and can be red, pink, purple, white, or striped. They have green, leafy tops and a crisp, peppery flavor. They can be boiled or roasted and served hot or cold. They can be used in salads, in soups, glazed, or pickled.
	Daikon are long and carrot shaped (up to 15 inched in length and 3 inched wide) white roots. They have a crisp and juicy mild flavor. They are found raw in salads and cooked in soups or stews. They can also be grilled, baked, boiled, and creamed.