Root Vegetables
Across
- 2. Knobby, aromatic root used as a spice in cooking.
- 3. Small, spicy root vegetable often used in salads.
- 6. Red or yellow root vegetable.
- 7. Edible rhizome with a unique appearance often used in Asian cuisine.
- 9. Starchy root vegetable commonly used in Asian and Pacific Island cuisine.
- 10. Orange root vegetable often used in salads and cooking.
- 12. Starchy tuber commonly used in various dishes.
- 16. Starchy root vegetable often used in Latin American cuisine.
- 17. Cross between a turnip and a cabbage, often yellow-fleshed.
- 18. Large, white root vegetable often used in Asian cuisine.
Down
- 1. Bright orange root often used as a spice in cooking.
- 4. Orange-fleshed root vegetable often used in pies and casseroles.
- 5. Bulbous root vegetable with a pungent taste, used in cooking.
- 8. Round or cylindrical root vegetable with a white, purple, or yellow flesh.
- 10. Starchy root vegetable used in various dishes.
- 11. Bulbous root vegetable often used in soups and salads.
- 13. Round, crisp root vegetable with a sweet and nutty flavor.
- 14. Pungent bulb used to flavor dishes.
- 15. Cream-colored root vegetable with a sweet, nutty flavor.
- 16. Starchy, sweet root vegetable.