A large, tapered, starchy, tuberous root vegetable, distantly related to the potato, with smooth white, brown, purple or red skin and a dense white to orange flesh with a sweet flavour and aroma. It can be cooked in multiple ways like a potato, and is a staple food in many parts of Africa and Asia. Its leaves may also be eaten in a similar way to spinach.
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[12]Links
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[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/sweet-pepper
[7] https://www.gourmed.net/en/glossary/sweetbreads
[8] https://www.gourmed.net/en/recipes/young-goat-wine
[9] https://www.gourmed.net/en/recipes/roasted-chicken-lime-and-coriander-sauce
[10] https://www.gourmed.net/en/recipes/easy-do/spaghetti-clams
[11] https://www.gourmed.net/en/recipes/all/sinful-amaretto-cheesecake
[12] https://www.gourmed.net/en/recipes/dolmas-stuffed-grape-leaves-minced-meat
