Misunderstood Vegetables

                                                                   

Misunderstood Vegetables: how to fall in love with sunchokes, rutabaga, eggplant and more

by Selengut, Becky

Summary 

At the grocery store, you may have just discovered celery root (a lumpy, softball-sized bulb) . Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or Brussels sprouts, will reveal next-level flavor with the right recipe. 

Becky Selengut has made it her mission to take less popular―or even outright scorned vegetables like beets and okra―and cook them into irresistible dishes. 

It’s all about knowing how to cook or serve them and what herbs and spices to incorporate.

Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin.

 A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.

*Summary was provided by The Library Network Catalog.

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