On food and cooking the science and lore of the kitchen ( PDFDrive ) 596
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defensivechemical.Peelingthethinouter
layerremovesmostofthebitternessaswell
asphenoliccompoundsthatcausebrown
discoloration.Thesweetnessismost
noticeablewhentherootsarecooked,which
weakensthestrongcellwallsandfreesthe
sugarstobetasted.Thecarrotcorecarries
waterfromtheroottotheleavesandhasless
flavorthantheouterstoragelayers.
Pre-peeled“baby”carrots,actuallycut
frommatureones,oftenhaveaharmless
whitefuzzontheirsurfaceduetodamaged
outercelllayersthatdehydratewithinhours
ofprocessing.
Parsnip Pastinaca sativa, along with its
aromatic taproot, is native to Eurasia, was
knowntotheGreeksandRomans,andlikethe
turnipwasanimportantstaplefoodbeforethe
introductionofthepotato.Theversionknown
toustodaywasdevelopedintheMiddleAges.
Theparsnipaccumulatesmorestarchthanthe
carrot,butconvertsittosugarswhenexposed
to cold temperatures; so winter roots are
sweeter than autumn roots, and before sugar
became cheap were used to make cakes and
jamsinBritain.Itspale,somewhatdrytissue
softens faster during cooking than either the
potato’sorcarrot’s.
Parsley Root Parsley root is the taproot of a
particular variety of parsley,Petroselinum
crispum var.tuberosum, is also flavored by a
mixture of terpenoids, and is more complex
and pungent than parsley leaves. Parsley is a
Eurasiannative(p.408).
Arracacha Arracacha is the root of a South
American member of the carrot family,
Arracaciaxanthorhiza.Ithassmoothrootsof
various colors, and a rich flavor that the
eminentplantexplorerDavidFairchildcalled
muchsuperiortocarrots.
TheLettuceFamily:Sunchoke,Salsify,Scorzonera,
