Winter is a good time for hunkering down and picking up some new skills or remastering some old ones. I subscribed to my first winter CSA this year, and have since been exploring the fascinating world of root vegetables. I have long been a fan of the potato, the squash, and the occasional beet, but am now discovering the joys of the humble parsnip, rutabaga, black radish, and Jerusalem artichoke (which is nothing like your typical artichoke). I occasionally get stuck in a food rut—cooking the same favorite meals over and over, rather than trying something new—so I’ve welcomed the challenge of making meals from unfamiliar ingredients.
Turns out there are quite a few great cookbooks in the library dedicated to root vegetables and tubers. A few:
Roots: The Definitive Compendium With More Than 225 Recipes by Diane Morgan
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