Roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. Even grated and made into faux rice or mashed for faux mashed potatoes. A lightly sweet, nutty flavor and dense texture dense texture make it suitable for so many recipes. Best in fall and winter after some frosts.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, coconut, hazelnut, olive, peanut, safflower, sunflower seed, walnut
Unsalted butter, unsalted cultured (European-style) butter, clarified butter, ghee, Ethiopian spiced butter
Onion, shallot, leek, scallions, garlic, carrot, celery, celeriac, fennel, parsnip
Snap beans, beets, broccoli, Brussels sprouts, carrots, celeriac, celery, Jerusalem artichoke, kale, mushrooms, okra, peas, potato, rutabaga, spinach, summer squash, sweet bell pepper, sweet potato, Swiss chard, tomato, turnip, winter squash
Chanterelle, cinnamon cap, cremini, oyster, king oyster, portobello, velvet piopinno, white button
Basil, bay leaf, chives, cilantro, curry leaf, garlic chives, oregano, parsley, sage, thyme, winter savory, za’atar
Soft or Crumbly Cheeses: Blue cheeses, Gorgonzola
Hard Cheeses: Cheddar, Emmentaler, Gruyère, Manchego
Grating Cheeses: Asiago, Grana Padano, Manchego, Parmigano Reggiano, Pecorino Romano
Almonds, black walnuts, chestnuts, hazelnuts, pistachios, walnuts
Cardamom, cinnamon, coriander, cumin, curry powder, fennel seeds, fenugreek seeds, mustard seeds, nigella seeds, nutmeg, black peppercorns, sumac, turmeric
Tomatoes, tomato paste, grating cheeses, wine
Vinegars: Balsamic, Champagne, white wine, herb vinegars
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