From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipesasalads, soups, side dishes, main courses, drinks, and dessertsathat bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.THREE-LAYER PARSNIP CAKE WITH CREAM CHEESE FROSTING Think carrot cake, but with parsnipsaa natural ... I like the rustic look, withjust the layers and top frosted, leaving the sides of the cake exposed. Ifyou prefer the sides generously swirled with frosting, too, youa#39;ll need to make one and a half times the amount of ... 3 In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the sugar and oil until smooth, about 2 minutes.
|Publisher||:||Chronicle Books - 2012-09-14|