Description

Paperback

Go from what the heck is this to how does it taste so good in this celebration of misfit vegetables.

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 popularor even outright scorned vegetables like beets and okraand cook them into irresistible dishes. Its all about knowing how to cook or serve them and what herbs and spices to incorporate. InMisunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.