Embrace the vast realm of this term, encompassing a variety of vegetables that grace our culinary landscapes. Among these esteemed members are carrots, beets, turnips, rutabagas, parsnips, radishes, and salsify. In addition, this category generously extends its embrace to include potatoes and Jerusalem artichokes, although they are technically tubers, as well as kohlrabi and celeriac, which are swollen stems, and the versatile onions, which manifest as bulbs. While most of these vegetables are commonly prepared by means of cooking, rendering them delectably warm, some, like carrots, possess a raw charm that lends itself beautifully to salads. Furthermore, the realm of salads welcomes the presence of cold cooked beets, carrots, turnips, parsnips, and, of course, potatoes. Radishes, on the other hand, seldom find themselves subjected to the heat of cooking, as their crispness and vibrant flavors are best showcased in their raw form, whether as a tantalizing appetizer or a refreshing addition to salads.