For anyone who ever picked up a strangely shaped, gnarly looking vegetable at the farmers market (in the author s case, celery root) and said, 'What's this?' Roots is your go-to guide to the veggies found underground. This comprehensive cookbook reveals the underworld of roots, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, yucca) to the practically unheard of (cassava, galangal, crosnes).Discover the fascinating history and lore of each one, their nutritional content, how to buy and store them, and the best part more than 250 recipes that bring out their best flavors.Start simply with easy-to-prepare Ginger Rhubarb Chutney.Save it in pretty glass containers and this tangy-spicy sauce makes a great gift (or eat it yourself straight from the jar!)Explore more unusual varieties like burdock, a long, thin root with a mild flavor and pleasing crunch that makes it ideal for pickling and stir-fries. Didn't know turmeric was a root? Used mostly in Asian cooking, turmeric is best known for its beautiful golden color and its welcome presence in dishes like Chiang Mai Curry Noodles. And don't forget the well-loved stand-bys like potatoes and carrots that make flavorful hearty stews and quick weeknight meals. Whether you bring home your new-found roots from the grocery store or your local famers market, these delicious, nutritious, and easy-on the-wallet veggies will add a new level of taste and sophistication to your everyday cooking.
Roots : The Definitive Compendium with More Than 225 Recipes