kinpira gobo

Winter is a time to get back to your roots. I’m not talking about taking up knitting or studying Yiddish or something else important and having to do with your heritage. I’m talking about root vegetables. They’re abundant — probably the only produce that’s abundant — when the ground is frozen, and they’re widely adaptable to many cooking techniques. They also claim a wide range of flavors, from spicy (horseradish) to sweet (parsnip), bitter (turnip), zesty (ginger), fresh (celeriac) and … Read More