Carrots Carrots have a strong flavor and a firm texture. They can withstand robust cooking methods, making them ideal for stews and soups. They are particularly rich in carotenes which are converted to vitamin A by the body and act as antitoxidants. Turnips These are the swollen roots of a plant native to Europe. They vary widely in size, shape and color.
Turnips are good for soups and stocks and the white spring turnips taste the best.
Potatoes Potatoes are very high in carbohydrate and give a controlled release of energy therefore reducing hunger pangs. They contain vitamin C, thiamin and folic acid. Swedes Swedes can be baked, roasted, fried or boiled. They contain vitamin C and betacarotenes, but boiling reduces the latter considerably. Radishes Radishes are mostly eaten raw in salads, but they can also be boiled.