They come out of the ground covered in dirt. Usually hard, lumpy knobs that appear misshapen and odd, or, more frequently, hideous and scary. Yes, of course we’re talking about root vegetables, the tasty trolls of the edible plant world. They may not look like much, but what they lack in aesthetics, they make up for in vitamins, minerals and flavor deliciousness.

At the risk of stating the obvious, root vegetables are plants with edible roots. In many parts of the world, they are a staple in the diet, especially in tropical areas. Botanically speaking, the category of root vegetables is limited to taproots, which includes carrots, and tuberous roots, which includes sweet potatoes (though not the common potato, which is a stem tuber). From a culinary perspective, we can include the broader group that welcomes tubers, rhizomes, bulbs and corms. Anyway, let’s talk about a few of the more interesting and delicious root vegetables that you need to try.

Turnip

As a kid I would cringe when I heard the word turnip. Now I know they’re actually pretty great. You can eat the root—the bulbous, whitish part at the bottom—and the leaves on top. It’s like an entire salad in one plant. The root part can consumed raw, roasted with other root veggies or even pickled. Here are several ways to enjoy them.

Yuca

Also known by cassava, manioc and many other names, yuca (not “yucca,” an entirely different plant) is a starchy staple in many parts of the world, providing a major source of carbohydrates for millions of people. It is tough and drought-tolerant, and makes a nice alternative to potatoes. Martha Stewart has a nice recipe that involves boiling yuca and adding a tasty garlic sauce. Try it out.

Daikon

I first encountered daikon on a Vietnamese bahn mi sandwich. I nodded when I was told I was eating pickled daikon, but I had no idea what that was. I soon became a fan. It’s a mild-mannered white vegetable common throughout Asia. In Japan and Vietnam, it’s often pickled or stir-fried. In India it’s used in many different dishes. If you want to try it on a sandwich, which I highly recommend, here’s a recipe.

Lotus Root

Visually, they don’t come much cooler than lotus root, part of the rhizome family. Common in Asian cuisine, the round stem of the lotus root has circular hollow sections, giving it a honeycomb-like appearance when sliced. The flowers, seeds and young leaves of the plant can also be eaten, though the root itself gets the most attention. Here’s a delightful recipe for stir-fried lotus root with sesame and green onions. Tasty and picturesque.

Want to learn about other root vegetables? Check out our recent post on celery root and our ode to the potato.

What are you favorite ugly root vegetables? Let us know in the comments and on Twitter at @luvoinc.