Apart from carrot, few of us feature roots in our daily dishes. In the west, radishes and the like are frequently used in salads and even in soups. But over here, such vegetables are not popular.

Actually, the Chinese have been cultivating turnips and radishes since the third century BC. Fermented vegetables of beet and lotus roots were frequently served; these in place of meat which was usually in short supply.

Unlike leafy vegetables, roots have far more distinct flavors. The horseradish, for example, is quite pungent and is, consequently, used mainly as a condiment (when crushed and made in a sauce) with roasts and cold meats.

Roots contain at least 80 per cent water; hence their crunchiness. Invert sugars, which are used as a food source, are present and it's the sucrose in carrots and parsnips that gives them the delicious sweetness.

Vitamins are also presents in roots, mainly A ,B and C but these can vary according to when the vegetables were harvested. Turnips, for example, have a higher concentration of Bs When rooted up in the morning and get more of C when exposed to more sunshine.

Root vegetables should be peeled (or brushed) and wash just minutes prior to cooking, otherwise, they will darken when left in the open for too long. Most roots store well in a cool, dry place but young ones should be used within a brief time of purchase.

As they are mostly available all year round, root vegetable are ideal for any kind of dishes that require some crunch. And the best part, they can be eaten raw - a boon to those obsessed with healthy eating.

Carrot

The most eaten of root vegetables must surely be the carrot. In Europe, it's one of the most popular vegetables after the potato. It's cultivated throughout the year and can be harvested at different stages of growth. Baby carrots like the Grelot are rooted up almost as soon as the leaves appear. these are sweet and tender and are packed with flavour.

Carrots are rich in vitamin A and believed to be good for the eyesight. As the vitamin is concentrated on the skin, carrots should ideally be brushed under running water and not peeled. They can then be sliced, shredded or cubed; put in the pot to be boiled, steamed or fried.

Turnip =jicama = jícama = yam bean = Shanyao (Mandarin) = ahipa = sa got(Cantonese) = Chinese potato  = Mexican potato = Chinese turnip  = rutabaga = swede turnip = swede = yellow turnip

Turnip are belived to have originated in China, but are now grown in all tropical regions. The Chinese yam has fine whiskers and the fresh is creamy white. The one root vegetable that's always enjoyed locally - whether raw or cooked - is the turnip. Turnips can be roasted, boiled, steamed, or stir-fried. It is the single most important ingredient in the ever-popular popiah of Asian food. The Peranakans have also made a classic soup with it - the wonderful bangkwang kepiting of Nyonya cuisine.

Turnips vary considerably in size, color and shape. The Western varieties tend to be white and are topped with purple collars while the local ones have tough, brown skins. Both do not have a pronounced flavour, but are mildly sweet and are equally juicy and are rich in important minerals like sulphur and potassium.

Daikon = mooli = Oriental radish = white radish = Japanese radish = Chinese radish = icicle radish = lobac (Vietnamese) = loh bak (Cantonese) = luobo (Mandarin)  = laphug (Malay)   

This large thin cylindrical vegetable looks rather like a carrot, but with a smooth, white skin. A member of the radish family, it is sometimes known as the oriental radish. Daikon is larger and milder than its relative, the red radish. Japanese daikons tend to be longer and skinnier than their Chinese counterparts. Choose specimens that are firm and shiny.  They don't store well, so try to use them right away.

Believed to be a native of China, the daikon is now widely cultivated in many parts of the world. Daikon has an unmistakable, pungent smell of radish. The texture is crisp and crunchy and it taste quite mild, with a juicy, sweet flavor similar to turnip.

Daikon can be eaten raw or cooked. The Japanese like to grate it and serve it with sushi or sashimi, but you can also stir-fry it, or slice it into salads. Both the Chinese and the Japanese also pickle it. Cantonese cooks use it to make a stiff pudding with rice flour, which is often served as part of the dim sum selection in a restaurant. at home, daikon is usuallly braised with meat such as pork or beef, but it is also delicious in a stir-fry. add it for the last few minutes of cooking so that the slices stay crisp and juicy.

Lotus root = lian ou (Mandarin), leen ngau (Cantonese)

One edible root indigenous to the Southeast Asia is the rather decorative lotus. Lotus root, also known as renkon is used throughout Asia and is particularly popular in China and Japan. The sliced root is perforated with holes and this graphic element has been exploited by the Japanese in their highly stylized presentation of food. Fresh lotus roots can sometime be purchased from Asian stores. Canned lotus root is readily available, and dried slices are popular for serving in soups.

The root has very little aroma, but the flavor is mild and subtly sweet. It has a wonderful crunchy texture.

Apart from the root being used as a vegetable - it can be cooked in stews or soups and can be made into starch, the seeds of the lotus are eaten as a delicate fruit when fresh, or used as a dessert in dried form. They can also be pureed and blended with sugar to make a filling for cakes and buns. Dried lotus leaves are used for wrapping food in a number of famous Asian dishes.

Parsnip

One root with a pleasantly distinctive flavor is the parsnip. Although used as a substitute for turnip, they are both quite different in appearance and taste. They are often cooked in beef broth, pan-roasted and even made into wine.