Roots: The Definitive Compendium with more than 225 Recipes
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From the author of more than 14 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.
lb/455 g FREEZE-DRIED PERUVIAN POTATOES Natives of the highlands of Peru and Bolivia have long preserved potatoes by freeze-drying them. One method results in dehydrated potatoes known as chuño, which last indefinitely. Once the nighttime temperature drops below freezing, the potatoes are left whole on the ground overnight to freeze. The next day, the potatoes thaw in the warmth of the sun, are squeezed dry, and then left out to freeze again that evening. This process is repeated for several
pestle, grind the seeds to a powder. 2 In a small bowl, whisk together the oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Season with black pepper. 3 In a medium bowl, combine the carrots, chickpeas, dried plums, and mint. Add the dressing and toss gently to coat all of the ingredients evenly. Serve immediately, or cover and refrigerate until ready to serve. (The salad can be made up to 8 hours in advance. Remove from the refrigerator 30 minutes before serving.)
braising, or steeping. BASIC USE AND PREPARATION 132 ROOTS To prepare mature ginger, cut or break off only the amount you will need for a recipe. Trim any nodules of their rough ends. Compared to galangal, the skin of ginger is very thin, and if the ginger is quite fresh, with taut smooth skin that shines, I scrape away only the thicker skin between the nodules and leave the remainder. If the ginger is firm but the skin looks a bit rough, then I use a swivel-bladed peeler, paring knife, or
and the remaining 1 tsp salt until dissolved. Whisk in the remaining 1 tsp oil. 5 Trim the base of the corn ear so it is even. Stand the ear upright, stem-side down, in a very shallow bowl. (This helps catch the kernels, which otherwise go flying everywhere if cut on a cutting board.) Using a sharp knife, cut downward along the cob, removing the kernels and rotating the ear a quarter turn after each cut. Discard the cob and scoop the kernels into the bowl with the dressing. Add the beans,
their own food but also to store food for their livestock and to keep their crops until winter when they would fetch better prices. In the mid-nineteenth century, cellars sometimes literally preserved life, serving as hiding places or “stations” for fugitive slaves traveling north along the Underground Railroad. By the early decades of the twentieth century, with the arrival of modern refrigeration and the change in the diet of livestock from vegetables to grain, root cellars began to go out of