Winter is a good time for hunkering down and picking up some new skills or remastering some old ones. I subscribed to my first winter CSA this year, and have since been exploring the fascinating world of root vegetables. I have long been a fan of the potato, the squash, and the occasional beet, but am now discovering the joys of the humble parsnip, rutabaga, black radish, and Jerusalem artichoke (which is nothing like your typical artichoke). I occasionally get stuck in a food rut—cooking the same favorite meals over and over, rather than trying something new—so I’ve welcomed the challenge of making meals from unfamiliar ingredients.
Turns out there are quite a few great cookbooks in the library dedicated to root vegetables and tubers. A few:
Roots: The Definitive Compendium With More Than 225 Recipes by Diane Morgan
Buried Treasures: Tasty Tubers of the World: How to Grown and Enjoy Root Vegetables, tubers, rhizomes, and corms edited by Beth Hanson
Down to Earth: Great Recipes for Root Vegetables by Georgeanne Brennan
Roots: A Vegetarian Bounty by Kathleen Mayes & Sandra Gottfried
If you’re not sure how or where to store your root vegetables we also have a few books on that topic:
The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes by Steve Maxwell & Jennifer MacKenzie
The Everything Root Cellaring Book: Learn to Store, Cook, and Preserve Fresh Produce All Year Round!
The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking, and Preserving the Harvest by Jennifer Megyesi
And if you’re anything like me, and feel like just about anything tastes good on a pizza, I recommend taking a gander at this super easy and tasty pizza-making recipe.
Enjoy getting in touch with (cooking) your roots!