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Article: Preparing meals from the ground up: recipes for using root vegetables. (Originated from Knight-Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- August 30, 1993
- Author:
CopyrightCOPYRIGHT 1993 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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While turnips, potatoes, carrots and leeks may be root-imentary to the human diet, they are elevated to new flavor heights in ``Roots: The Underground Cookbook'' (Chicago Review Press, $9.95).
The nutrition in root vegetables fits perfectly into new guidelines of the U.S. Department of Agriculture. The only problem is that the way most cooks prepare them, it's no wonder root vegetables have been relegated to side dishes.
Cookbook authors Barbara Grunes and Anne Elise Hunt come to the rescue by taking a new look at this everyday fare and helping redefine its role. Their recipes _ 100 of them _ are easy to prepare, and yet they yield interesting combinations.
Along ...
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Article: Get back to your summer roots: crisp and nourishing root ...
Natural Health;
August 1, 2001 ;
700+ words
...UNTIL RECENTLY, I'D ALWAYS associated root vegetables with chilly weather. Right around Halloween, I would ... with the exception of lotus root, which should be thinly sliced and steamed or stir-fried. Second, there are more ...
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