Root Vegetables

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