An impressive and enticing use for healthy roots and tubers that, thankfully, doesn’t taste virtuous at all. In fact, it actually feels quite indulgent.
Recipes from Root to Stalk Cooking
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.