It’s hard to describe taro’s unique flavor to the uninitiated: there’s a pronounced nutty taste backed up by notes of vanilla and musk, which merge into a flavor profile that’s astonishingly complex for such a humble tuber. But if you steam, simmer, or fry it well, you’ll understand that the effort is well worth it.
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Taro isn’t exactly the most approachable root: It can’t be eaten raw, plus it requires careful peeling and thorough cooking. Mild, with a lightly peppery kick, they can be puréed, pickled, roasted, simmered, or simply sliced and eaten raw, making them one of the most versatile vegetables out there. Take, for example, these Roasted Turnips and Apples with Honey, where Michael Tusk explores their sweeter side. But there’s something about how they’ve been turning up in recipes lately that feels fresh and new. Turnips are hardly the new kid on the block-they’ve long been a staple in the sorts of hearty, stew-y dishes that bring to mind steaming crocks and wintry nights. In recipes like Anita Lo’s Brisket Noodle Soup with Korean Chili, for example, the root becomes all sorts of tender and juicy while taking on the beefy oomph of the cooking liquid. But it also absorb flavors easily, making it great for pickling or simmering in broth. On its own, daikon has a slightly bitter and spicy bite to it. In Japanese, daikon literally means “big root.” The name fits well because the chubby radishes, which are used throughout Asian cuisines, can grow to be over a foot long and several inches in girth. You can chop salsify coarsely for soups or boil them for a hearty purée, but-like many other things-salsify might just be best simply browned and caramelized in butter. But it’s got a bunch of lovely and intense garlic and asparagus overtones going on, too. Salsify is sometimes described as having an oyster-like taste (hence its nickname, “the poor man’s oyster”). If you give them a trim with your vegetable peeler, though, they’ll clean up nicely, revealing tender, white flesh beneath. When dug straight out of the ground, salsify roots aren’t exactly charmers: thin and gangly with a coat of scraggly side roots, they resemble a rugged woodsman in need of a good shave. That salty-savory warmth really shines through in soups and mashes, as it does in Michael Anthony’s Celery Root and Apple Puree.
Taken from a plant that is different from (though related to) stalk celery, the root has echoes of the slightly saline taste of the green vegetable. It takes well to being fried, crisping up at the touch of hot oil, and gets pleasantly tender when steamed or simmered. It’s a true powerhouse in the kitchen, however: Anything a potato can do, celery root can do too (and often better). that scuzzy thing at the bottom of your CSA box, might just win the title of least photogenic food ever. Here are eight surprising breakout stars worth checking out.Ĭelery root, a.k.a. Chefs across the country have been finding ways to feature under-loved and overlooked specimens on restaurant menus, especially during the colder months, when roots are among the few fresh produce items you’ll find at the farmers market.Īnd at Panna, we think they’re worthy of a place at your dinner table, too. It’s not just Clark who finds root vegetables endearing. More: Get 7 recipes that put root vegetables in the spotlight. (Celery root literally could be a stand-in for Jabba the Hutt.) But what root vegetables lack in immediate charm, they make up for in character: “They’re ugly,” says New York Times writer Melissa Clark of celery root. Root vegetables have never had a ton of star power and are woefully short on looks and charisma. But what about the minor character who gets one line before being meeting an untimely demise? Or the background extras? They would be a scrappy crew of daikons, jicamas, and Jerusalem artichokes. In the supporting role, you’d have a young, upstart ingénue-that would be kale, duh. The starring role would go to a perennial superstar, say a macho crown of broccoli or a smooth-talking lettuce.
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If vegetables were cast in a mega-blockbuster action movie, it wouldn’t be that hard figuring out how to assign the parts.
Here are eight that you should know about and how to cook with them.
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