Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. 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. Here, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips.
|
