Root Vegetables

Carrots


Carrots: orange

Flavor profile: rich, sweet, starchy

What to look for: solid, clean crisp, bright

orange

Uses: steamed, stewed, cake, salads,

Storage: 34 to 38 degrees, refrigerate

Preparation: cut off ends, peel, slice, dice,

dice, etc





Chef Potato


Chef Potat0: pale yellow/brown, white flesh

Flavor profile: medium starch, takes on

flavor of auxiliary elements

What to look for: free of dark spots, cracks

Uses: used for all purposes

Storage: store at 41 to 50 degrees, should be

in paper bag to prevent trapped

moisture rotting potatoes, Below this

temperature the starches turn into

sugars. Green spots are poisonous.

They are actually sunburn.

Preparation: peel, then cube, dice, slice as

needed

 

New Potato



New Potato: white flesh, thin skin

Flavor profile: medium starch, takes on

flavor of auxiliary elements

What to look for: free of dark spots and

cracks

Uses: whipped, slow cooked

Storage: store at 41 to 50 degrees out of the

sunlight, should be in paper bag to prevent

trapped moisture rotting potatoes, Below this

temperature the starches turn into

sugars. Green spots are poisonous. They

are actually sunburn.




Preparation: skins are thin so you can cook and eat the enitre thing,




potato


California New Potato: light brown, white

flesh

Flavor profile: medium starch, takes on

flavor of auxiliary elements

What to look for: free of dark spots and

cracks

Uses: used for all purposes a potato can be

Storage: store at 41 to 50 degrees, should be

in paper bag to prevent trapped

moisture rotting potatoes, Below this

temperature the starches turn into

sugars. Green spots are poisonous.

They are actually sunburn.

Preparation: peel, then cube, dice, slice as

needed




Red Potato Red Potato: red skin, white flesh

Flavor profile: medium starch, takes on

flavor of auxiliary elements

What to look for:

Uses: whipped, roasted, soups,stews

Storage: store at 41 to 50 degrees, should be

in paper bag to prevent trapped

moisture rotting potatoes, Below this

temperature the starches turn into

sugars. Green spots are oisonous.

They are actually sunburn.

Preparation: skins are thin so you can cook

and eat the enitre thing,

Russet Potato


Russet: long, light brown

Flavor profile: high starch, takes on

flavor of auxiliary elements

What to look for: free of dark spots and

cracks

Uses: baking, pancakes, fries, chips, mashed

Storage: store at 41 to 50 degrees, should be

in paper bag to prevent trapped

moisture rotting potatoes, Below this

temperature the starches turn into

sugars. Green spots are poisonous. They

are actually sunburn.

Preparation: bake whole, or peel, slice,dice,

etc as needed

Turnip


Yellow Turnip: yellow light purple overtoans

Flavor profile: starch, mustardy

What to look for: no splits, firm

Uses: roasted, mashed, steamed

Storage: these should be stored under high

moisture conditions if possible in refrigerator

Preparation: peel, dice, slice as needed

Purple Top Turnip


Purple Top Turnip: white with purple top

Flavor profile: starch mustardy

What to look for: no splits, firm

Uses: roasted, mashed,

Storage: these should be stored under high

moisture conditions if possible in refrigerator

Preparation: peel dice, slice as needed

Sweet Potato


Yam: commonly confused with sweet potato,

whos flesh is lighter in color and not as sweet

Flavor profile: sweet

What to look for: free of spots, cracks, firm

Uses: baked, gratin, whipped, pie, salad

Storage: store at 41 to 50 degrees, should be

in paper bag to prevent trapped

moisture rotting potatoes, Below this

temperature the starches turn into

sugars

Preparation: bake whole or peel, then dice,

cube, slice as needed

radish


Radish: red ball like

Flavor profile: sharp mustard, very strong

What to look for: clean crisp, firm

Uses: salads, pickles,

Storage: these should be stored under high

moisture conditions if possible in refrigerator

Preparation: slice, grate, chop, etc.