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Root vegetables and tubers such as carrots, potatoes and onions are the humble heroes of a kitchen. But if we are to keep feeding ourselves sustainably, we need to look beyond these staples to new sources of plant protein and nutrition, too.

Knorr, in partnership with WWF, have put together a list of 50 foods to encourage chefs to think beyond their usual kitchen stand-bys. The Future 50 Food report is our contribution to helping make the global food system more sustainable, in the face of growing populations and uncertainty over climate change. We’ve broken down these 50 foods into four digestible booklets, and below you can discover how using a diverse selection of root vegetables, tubers and sprouts can change the way we eat and impact on the planet’s health, too.

Roots Vegetables

It’s not just potatoes that can be mashed, baked, boiled, steamed, or even made into chips. Hardy root vegetables are cheap, nutritious and keep well, and there are some interesting varieties out there.


High in carbohydrates, tubers are a valuable source of energy. We created one such sweet dish – see our  Sweet Potatoes Pie Recipe and our booklet reveals more secrets of the tuber family!


Sprouting seeds and beans can increase their nutritional value, sometimes even three-fold. It’s time to discover sprouted kidney beans, alfalfa sprouts and chickpeas, too! Explore the Future 50 Foods booklet and discover the benefits and many culinary uses of root vegetables, tubers and sprouts foodstuffs by downloading now.