Root & Tuber Vegetables

Turnip

Round white-and-purple root with a crisp, slightly mustardy bite; common in Middle Eastern pickles and stews.

4.50 SR

Small, round, bright red globes with crisp, peppery white interiors; used raw in mezze and salads.

7.50 SR

Large Asian daikon radish with crisp, juicy white flesh and mild peppery heat; used in pickling and stocks.

4.50 SR

Tuberous root with copper skin and dense, sweet orange flesh; popular roasted, mashed, or made into fries.

6.00 SR

High-starch/all-purpose tubers; foundational staple for frying, roasting, mashing, and baking.

3.00 SR

Pungent, fibrous rhizome providing sharp heat and citrus notes; foundation for marinades, curries, and teas.

13.00 SR

Knobby, fibrous root with a subtle nutty celery flavor; ideal for smooth purees and remoulades.

20.00 SR

Sweet, crunchy orange taproots; versatile kitchen staple for raw salads, stews, roasting, and juicing.

3.50 SR

Earthy, sweet, round root vegetable with deep crimson flesh; used roasted, boiled, or pickled.

4.50 SR