Choy root is a noun that refers to the edible underground tuber of the vegetable known as choy sum (also called Chinese flowering cabbage). Choy root belongs to the brassica family and is predominantly consumed in Asian cuisine, particularly in Chinese and Southeast Asian dishes.
The choy root has a cylindrical shape and features a pale yellow or white color. It possesses a crisp yet tender texture and a slightly sweet and nutty flavor. The root is often used as a key ingredient in stir-fries, soups, stews, and various other culinary preparations. It is valued for its versatility and the ability to add both unique taste and texture to dishes.
Rich in nutrients, choy root is a good source of dietary fiber, vitamins (such as vitamin C, vitamin K, and several B-vitamins), and minerals including potassium, calcium, and iron. Additionally, the root offers various health benefits, such as aiding digestion, promoting cardiovascular health, and supporting immune function.
Choy root is typically harvested when it is still young and tender, ensuring its optimal taste and texture. When preparing choy root, it is often necessary to peel and remove the outer skin, revealing the crisp and juicy flesh inside. The root can then be sliced, diced, or julienne cut according to the desired recipe.
