What do cassava, galangal, crosnes, salsify and malanga all have in common? They are roots, and they are also relatively unknown and unused in the U.S. And apparently, they taste good!
In Diane Morgan‘s new cookbook/guidebook Roots, readers are taught the about the history and uses of 29 major roots, including how to store them, their nutritional content, and what to pair them with.
For those of us looking to eat seasonally and healthy, Roots provides a greater pool of foods from which to draw, and 225 recipes to try.
Read our review here and check out the book trailer narrated by Morgan:
Will you consider adding more roots to your diet? What are you reading today?
Over this past year I have been adding more and more root veggies to the soups and stews I make weekly. They add a rich delicious flavor to all that I prepare and it is an easy way to add more variety to the diet. I use parsnips, turnips, beets and of course, carrots on a weekly basis and plan to discover more!