The Produce Quiz – What Am I?

I am a very traditional winter tuber. Native to the Mediterranean I was widely used by the Greeks and Romans, but it was not until the Middle Ages that the variety used today was developed. I reigned in popularity until upstaged by the introduction of the potato. Related to carrots, with a texture like turnips and leaves resembling celery I have a yellowish fruity flesh with a flavor reminiscent of hazelnut. I am best in the winter when exposed to a light frost and my starch is converted into sugar. This is why I am usually harvested after the first frost. On average I measure seven to twelve inches in length and two to three inches in diameter. For the newborns you can just clip the ends and go. Adults require a good peeling and elders have to be cored. Similar to the ways of the Romans I am still very popular in stews. I have also been used to make beers and wines. My golden colored, rich sherry-like wine is still popular today. Other uses include puree, fried, (like French fries), roasted (parboil for a bit first please), glazed (like carrots), or shredded in salads. I also taste great on my own, either cold with a vinaigrette, or simply as a side dish. My flesh turns black when exposed to the air so use me immediately or place me in vinegar or lemon water to retain my color. I am an excellent source of potassium and folic acid. I also contain Vitamin C, magnesium, pantothenic acid, copper, phosphorus and Vitamin B6. I am also high in calories and carbohydrates.

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Produce Quiz courtesy of
Richard Liebowitz
Culinary Specialty Produce

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