Rutabagas might not look like much — a discolored turnip, a rounded daikon — but they have a fierce flavor that certainly sets them apart from the rest of the root vegetable pack. Pungently bitter when raw, their tight-walled, yellow flesh dissolves after long simmering, releasing earthy aromas and a subtly sweet taste. It pairs perfectly with cream, butter and leeks, I think, and your kitchen will never have smelled better from the combination.
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
It’s another round of head-to-tail cooking, for the underrated root vegetable! And for good cause: radish greens are a true superfood, among the most nutrient-rich of all leafy greens, yet they tend to become a little coarse and bitter-tasting while the root beneath them matures. No matter — mash them into a silken fresh pasta to toss with the lightly cooked radishes, too.
I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.