Description
Go from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables
Maybe you just discovered celeriac, at the grocery. Or perhaps you received watermelon radishes in an Abel & Cole package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or Brussels sprouts, will reveal next-level flavour with the right recipe. Becky Selengut has made it her mission to take less popular—or even outright scorned vegetables like okra—and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation and storage tips. Organised by season, recipes include Feta and Citrus Salad and Charred Chard with Spicy Chile Oil. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.
