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File Format | PDF
File Size | 2.47 MB
Pages | 691
Language | English
Category | Vegetarian
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Description: Nothing tastes
better than the seasonal bounty of local farms. Everyone loves the
spring-is-here excitement of peas and asparagus and the summer sweetness of
tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the
autumn garden its due. Whether these vegetables are eaten straight from the
garden, out of a well-tended root cellar, or straight from the market, their
flavors reward the home cook, and their nutritional benefits pack a powerful
punch.
Sweet winter
squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of
every variety are the staples that make eating locally so delicious and satisfying
during the cold months of late autumn and winter.
These
cold-weather treasures work wonderfully well in soups (Celery Root Bisque,
Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees
(White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter
Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese
and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be
the centerpieces of light winter dinners or delicious preludes to the main
event.
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Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables
Download | Free
