Once the lonely, unattractive kin of sexier, more popular produce, root
vegetables (along with tubers and rhizomes) finally get the love and
attention they deserve in this inventive and far-reaching vegan
cookbook. Instead of heavy stews and soups--the most common uses for
root vegetables, in which they play mild-mannered backup to meat-centric
ingredients--author Carla Kelly lets roots, tubers, and rhizomes shine
on their own in recipes that include lighter versions of those
traditional stews and soups as well as juices, salads, desserts, and
ethnically inspired entrees such as potato, sauerkraut, and dill
pierogies and sweet potato and pinto bean enchiladas.
The book includes a great collection of raw bites and sides, as well as
information on the wide variety of root vegetables available, including
what to do with those mysterious specimens in the market such as
kohlrabi, cassava, celeriac, and Jerusalem artichokes. There's also
imaginative recipes that find new ways to use the more familiar
parsnips, turnips, beets, and potatoes.
Be the cool cook on the block and jump on the root vegetable bandwagon
before the rest of the neighborhood does with help from Carla's amazing
cookbook. Full-color throughout.
Carla Kelly is a vegan blogger (Year of the Vegan) and home cook.
She is the author of three previous books, the most recent of which was
Vegan al Fresco.
