Root vegetables refer to the edible parts of plants that grow mostly underground. Apart from common ones like carrots and potatoes, there are many other root vegetables such as bamboo shoots, asparagus, yam, taro, and more. These can be excellent ingredients for creating innovative vegetarian dishes.
Burdock
Burdock is known for aiding digestion, boosting metabolism, and promoting weight loss. Originally from Europe, it later spread to Asia. With its unique flavour, burdock is often called the “ginseng of vegetables” and can enhance dishes. When buying, choose those with a straight, smooth surface, minimal cracks, and a diameter of about 20 mm. Unwashed burdock can be stored in a cool place, while washed ones should be sealed in a bag and refrigerated.
To prepare, peel or scrape off the outer skin and soak in vinegar water to prevent discolouration.
Asparagus
Asparagus comes in two types: white and green. When selecting, look for long, straight stalks with tightly closed tips and no unpleasant odour. The tips are the most tender and flavourful part. Cooked asparagus releases ferulic acid, which has anti-cancer properties.
White asparagus is ideal for stir-frying or baking, while green asparagus suits stir-fries and salads. Before stir-frying, blanch asparagus in boiling water for a minute to preserve its texture. Always cook immediately after peeling to prevent oxidation, which can ruin its texture.
Bamboo shoots
With their horn-like shape, bamboo shoots are unique in appearance. Varieties include Ma bamboo, winter bamboo, spring bamboo, and arrow bamboo shoots. Select those with firm flesh and yellowish tips for the best flavour. Green-tipped shoots may taste bitter. Closely packed tips indicate a more tender texture.
Daikon radish
Rich in dietary fibre, daikon is a common root vegetable. Look for radishes with fresh green leaves, firm skin, and a good weight. After harvest, remove the leaves to retain freshness as the radish will continue supplying nutrients to the leaves, reducing its flavour. Wrap it in dry paper and store in the fridge.
Lotus root
Lotus root is the underground rhizome of the lotus plant. The best ones have long sections, a glossy surface, plump rhizomes, and fewer holes. Store in a cool, dry place.
Cut lotus root discolours easily; soak in vinegar water to keep it fresh. Avoid overcooking to preserve its texture and starchiness.
Taro
Fresh taro is firm and smooth with minimal root hairs and powdery flesh. Some people are sensitive to taro’s juices, so rub your hands with a little salt when peeling. Taro works well in stir-fries, desserts, savoury cakes, or soups.
These root vegetables are easily found in markets but are often overlooked in cooking. Vegetarian dishes are incredibly versatile, so why not experiment with these ingredients to expand your culinary possibilities?
