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Ever hear of boniato, chayote squash or yuca? You've probably walked by them a hundred times in your local market. Here's a quick lesson in some of the extraordinary and delicious vegetables lining the produce aisles:
Boniato (bon-YA-to) - Also called batata or a tropical sweet potato, this reddish-brown skinned tuber has a creamy-colored flesh and is less sweet than a sweet potato. It can be prepared any way you would prepare potatoes.
Celeriac (SEL-air-ee-yak) - Sometimes referred to as celery root or celery knob, this is a large, knobby brown root topped by a cluster of leafy green stems. The leafy stems are inedible and often removed before reaching the grocery store. The creamy white root interior has mild flavor similar to celery and parsley.
Chayote (cha-YOH-tay) - Also called a mirliton. It is a pear-shaped, tropical squash that is light green in color. Chayote resembles a summer squash and combines the cool flavors of cucumber and zucchini with the crisp texture of an apple. Chayote squash does not need to be peeled and can be eaten raw,, baked, roasted, steamed, sautéed or fried.
Fennel Bulb (FEH-null) - Fennel can be easily recognized with its bulbous base extending into light-green, feathery stems that resemble celery. The vegetable is entirely edible and has a mild and sweet licorice flavor that is less intense than anise.
Ñame Root (NYA-may) - Often referred to as a "yam," it is shaped like a long sweet potato. The skin ranges from light to dark brown with a cream-colored or yellow flesh. Its flavor is somewhat nutty with a chewy texture similar to that of a potato.
Purple Potato - Purple potatoes are small to medium sized and taste similar to russets. They have a dark brownish-violet, thin skin and a bright purple flesh that fades with cooking.
Taro (TAHR-oh) - With more than a hundred varieties, this tropical root plant, the size of a turnip, has a brown, furry ringed skin. The flesh is creamy white or pink, and often turns purple-gray when cooked. The nutty flavor, like a potato, comes out when boiled, fried or baked. It is inedible raw.
Yuca (YOU-kah) - This is a slender root vegetable with a bland, buttery taste. It has a tough brown skin and a crisp, white flesh. Yuca is the root used to make tapioca. Once cooked, it should be served immediately because it quickly becomes starchy and heavy.
~ For more quick and easy vegetable ideas, call McCormick's toll free number at 1-800-MEAL TIP (!-800-632-5847) or visit the web site
