Root vegetables

Root vegetables grow underground and are known for their full flavour and firm texture. From sweet carrot and earthy beetroot to aromatic parsnip and celeriac, these vegetables form an important base in many kitchens.

On this page, you will discover different root vegetables and how they are used in the kitchen. They are suitable for roasting, boiling or stewing and often give dishes a warm, deep flavour.

Overzicht wortelgroenten

  • Knolselderij

    Celeriac

    Celeriac is a firm root vegetable with an earthy flavour, valued for its versatility and character in hearty winter dishes.

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  • Pastinaak

    Parsnip

    Parsnip is a refined root vegetable, loved for its gentle sweetness, creamy texture and versatility in the kitchen.

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  • Wortel

    Carrots

    Wortels zijn een van de meest populaire groenten ter wereld, geliefd om hun zoete smaak, knapperige textuur en veelzijdigheid.

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  • Rode bieten

    Beetroot

    Beetroot is a striking root vegetable, loved for its earthy sweetness, deep colour and versatility in both warm and cold dishes.

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  • Chioggia beetroot

    Chioggia beet is a distinctive beet variety, loved for its mild flavour, striking rings and decorative appearance in the kitchen.

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  • Rettich radish

    Rettich is a long root vegetable, loved for its fresh pungency, crisp texture and versatility in cold dishes.

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  • Rammenas

    Black radish

    Black radish is a bold root vegetable, loved for its fresh pungency, firm texture and distinctive character in both cold and warm dishes.

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  • Radijs

    Radish

    Radish is a fresh root vegetable, loved for its peppery flavour, crisp bite and lively character in salads and garnishes.

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  • Schorseneer

    Salsify

    Black salsify is a refined root vegetable, loved for its delicate flavour, creamy texture and classic use in winter dishes.

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Wortelgroenten in de keuken

Smaak, bereiding en culinaire toepassingen

Wortelgroenten in de keuken

Wortelgroenten worden in veel verschillende keukens gebruikt. Sommige soorten zijn stevig en lichtzoet van smaak, terwijl andere juist aardser, kruidiger of voller van karakter zijn.

Wortel, pastinaak en rode biet worden bijvoorbeeld vaak geroosterd, gekookt of verwerkt in stoofgerechten, terwijl knolselderij en rettich ook rauw kunnen worden gebruikt in salades of als frisse tegenhanger in koude gerechten. Door hun stevige structuur zijn wortelgroenten vaak goed geschikt om te bakken, pureren, roosteren en langzaam te garen.

Wortelgroenten bewaren

Tips to keep root vegetables fresh for longer

Storing root vegetables

Root vegetables generally keep quite well when stored in a cool, dark and dry place.

Store them preferably in the fridge, cellar or another cool area. Remove the leafy tops if present, as this helps prevent the vegetables from drying out more quickly. Also make sure root vegetables are not stored in damp conditions, as this can cause them to soften or develop mould more quickly.