Root Vegetable - The Chef's Cooking School
carrot

Carrots: Orange

Flavor profile: Rich, sweet, starchy

What to look for: Solid, clean crisp, bright orange

Uses: Steamed, stewed, cake, salads, grated

Storage: 34 to 38 degrees, refrigerate

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

Chef Potato: 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. 

Preparation: Peel, then cube, dice, slice as needed

chef potato
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. 

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

Red Potato: Red skin, white flesh 

Flavor profile: High starch, takes on flavor of auxiliary elements

What to look for: Free of dark spots and cracks

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. 

Preparation:  peel, slice,dice, etc as needed

red potato
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. 

Preparation:  peel, slice,dice, etc as needed

Yellow Turnip: Yellow light purple over tones

Flavor profile: Starch, mustard

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

yellow turnip
purple turnip

Purple Top Turnip: White with purple top

Flavor profile: Starch mustardy flavor

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


Yam: Commonly confused with sweet potato,

who's 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

yam
radishes

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.

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