About the Book
This book consists of articles from Wikia or other free sources online. Pages: 46. Chapters: Carrot, Potato, Roots, Root vegetable Recipes, Sweet potatoes and yams, Tubers and Corms, Water chestnut, Baby carrots, Carrot jam, Carrot juice, Maroon carrot, Baked potato, Bintje potato, Boiling potato, Caribe potato, Fingerling potato, French fries, Hash browns, Huckleberry potato, Long white potato, Mashed potatoes, New potato, Oca potato, Potato flakes, Potato starch, Purple potato, Red-skinned potato, Russet potato, Tater tots, White round potato, Yellow potato, Yukon Gold potato, Beet, Black cumin, Broadleaf arrowhead, Canna, Carrot, Earthnut pea, Ensete, Kava, Maca, Mashua, Mauka, New Zealand rock lily, Oca potato, Plectranthus, Potato, Prairie turnip, Scorzonera, Skirret, Tigernut, Ulluco, Water chestnut, Yacon, Fish Broth Soup, Holiday Tofurky, Burdock, Celeriac, Doraji, Horseradish powder, Horseradish root, Licorice root, Lotus root, Parsley root, Parsnip, Radish, Rutabaga, Salsify, Turnip, Boniato, Purple yam, Sweet potato, Sweet potato greens, Tropical yam, Yam, Yamaimo, American groundnut, Arracacha, Arrowhead, Arrowroot, Cassava, Chinese artichoke, Jicama, Jerusalem artichoke, Malanga, Taro. Excerpt: The traditional long carrots are harvested, washed, and then sent through automatic cutters that trim and shape each carrot into approximately 2-inch pieces. The 2-inch pieces are then sorted for imperfections and processed through automatic peelers to scrape the skins off. They are then packaged and ready for distribution. The carrot is a root vegetable, usually orange or white in color with a woody texture. The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with umbels of white flowers. Carrots are an excellent source of...
