Tuesday, February 25, 2014
The great root vegetable cook-off begins
In other words, I now have to use up all the root vegetable props shown in my last post. (The jicama and one of the sunchokes molded and had to be composted, but the rest survived storage in plastic bags at room temperature for a couple of days. Next time I'm going to use paper bags, though.)
So this was last night's dinner:
Top is a stir-fry with snow peas (not a root vegetable, I realize, but they needed to be used), tempeh, and lotus root, seasoned with tamari, galangal, and garlic. Lotus root is irresistibly elegant, and is crunchy-starchy in texture, fairly bland in taste. I don't have a pond so I won't be growing it anytime soon, but I'll definitely buy it again now that I know how simple it is to prepare. I have more in the fridge and plan to try making chips. Galangal is a close relative of ginger (often called Thai ginger) that has a stronger and more complex flavor; it mellowed a lot on cooking.
Bottom is roasted radish (one of my new favorites!), celeriac, sunchoke, sweet potato, and purple yam. The last is a true yam, not a sweet potato, and it started out pale purple and darkened as it cooked. Not as sweet or distinctive as my purple sweet potatoes, but tasty.
More posts will be coming, since I have more vegetables to get through and nothing else to write about except the few cute little seedlings starting to emerge in my laundry room. Meanwhile, it's snowing again…