| HORSERADISH | Pungent white root vegetable, used to make a sauce often eaten with roast beef (11) |
| TARTARE | Mayonnaise-based sauce often eaten with fish (7) |
| CRANBERRY | Sauce often eaten with turkey (9) |
| SWEDE | One of the types of root vegetable used to make the filling for a Cornish pasty (5) |
| TARO | Root vegetable used to make poi |
| BEET | Root vegetable used to make borscht |
| MINT | Herb used to make a sauce served with roast lamb, or to flavour a tisane, Moroccan tea, julep, green vegetables such as courgettes, asparagus etc (4) |
| ONION | Vegetable used to make a classic French soup served with Gruyere croutons (5) |
| YORKSHIRE | Pudding eaten with roast beef |
| MUSTARD | Condiment eaten with roast beef (7) |
| EGGPLANT | North American name for a vegetable used to make moussaka, ratatouille, melanzane alla parmigiana an |
| DEGLAZE | Add stock to a pan to make a sauce, say |
| PUMPKIN | Vegetable used to make a jack-o'lantern (7) |
| CARROT | Vegetable used to make a snowman's nose |
| SPINACH | Leafy green vegetable used to make verdi-style pasta or spanakopita (7) |
| ONIONS | Shallot-like bulb vegetables used to make stuffing with sage or pickled in vinegar (6) |
| PARSNIP | Traditionally said to be best after the first frost, a root vegetable used for savoury rsti, game chips, sweet cakes or warm salads with puy lentils/walnuts (7) |
| TURNIP | A white root vegetable (6) |
| POTATO | Vegetable used to make hash browns |
| OKRA | Vegetable used to make gumbo |
