Taking Root

You don't need to dig deep for new inspiration with root vegetables

By Robin Schempp

 

With produce informing so much of today’s menu inspirations, storage crops like root vegetables have become intriguing. As we plan our menus in early autumn, last spring’s root fatigue has given way to enthusiasm for a new crop of colorful candidates to roast, gratiné, mash and hash, as well as updated techniques to reinvigorate root vegetables. Fortunately we no longer have to dig as deep to find appealing options for sourcing and preparing our favorites—or for making those less-popular roots more alluring.

 

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