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A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

A Belgian stew that is prepared with fish, vegetables, and seasonings that are blended into a rich sauce of cream, butter, and egg yolks.

A stew that is German in origin, made with rabbit meat, vegetables, and seasonings.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

Grown in northern China, this root vegetable is not the common variety of Lily often grown as a decorative flower.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

A root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

A hearty meat stew originating in southern France, that consists of a confit (most often duck, goose, or pork) that is combined with white beans, vegetables, and potatoes, placed in a pot, and slowly cooked to blend all of the flavorful ingredients.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

A traditional South American clay cooking pot made from clay that contains a significant amount of the mineral mica.

A thick, well-seasoned stew made from meat, poultry, game or fish that is cooked in a thick liquid. It has a rich flavor and can be made with or without vegetables.