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Roots: The Definitive Compendium with More Than 225 Recipes by Diane Morgan

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Notes about this book

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Notes about Recipes in this book

  • Potatoes with cheese and chile sauce (Papas a la Huancaina)

    • dinnermints on December 05, 2016

      This was just okay. The combination of colors was lovely, but the sauce was a bit mild, and the potatoes would've been better roasted. If I did make this as an appetizer, I'd add some parsley and/or something red to garnish. Maybe roast some red peppers as well.

  • Golden beet risotto with crumbled ricotta salata and sautéed beet greens

    • Jane on October 16, 2014

      Fantastic! I was looking for a recipe that used both beets and beet greens and this came up in my EYB search. I had red beets not golden but decided to make it anyway as I had all the other ingredients. One of the best risottos I have ever made. Great flavors and really pretty - brightly colored risotto (in my case pink rather than golden) with little jewels of diced beets, then topped with garlicky greens and white crumbled ricotta salata. I will definitely make this again. Maybe next time I'll try it with golden beets.

    • Laura on June 03, 2013

      Pg. 56. I love both golden beets and beet greens so this recipe was tailor-made. It's rare to find beet greens that are still good enough to cook, so when I did, I had to make this. And it was really good! The only change I made was that I did not have ricotta salata so I simply increased the amount of the parmesan to compensate. It was so luscious and creamy and a pretty dish too. I would make this again anytime.

  • Carrot top pesto

    • sheepishjen on April 19, 2017

      This is fantastic stuff. If you ever feel guilty about throwing away the beautiful carrot greens when you buy organic carrots, here's a chance at redemption. This is just as versatile, if not more so, than regular pesto. Use it as a dip, pasta sauce, salad dressing, bruschetta topping - the opportunities are endless!

  • Thai galangal chicken soup (Tom kha gai)

    • Laura on April 21, 2013

      Pg. 121. This soup turned out to be really good, despite my reservations. I was unable to find galangal (even at my local Asian market), so I used grated ginger instead. I was initially concerned that the amount of liquid would not be enough for the large amount of mushrooms, but it worked out fine. With the 5 Thai bird chiles, this is a very spicy soup, which we liked. I do have to say that it's not a very attractive soup -- it's very milky in appearance. I recommend using the highest quality coconut milk since it plays such a role in the texture and appearance of the soup.

  • Barbara Tropp's lemon-pickled lotus root

    • dinnermints on February 16, 2015

      These pickles are lovely to look at - and delicious. I made two pint jars and added some very thinly sliced beets for some color. They'd make a wonderful host/ess gift (I gave them to my boss for her birthday, which also happens to fall on Valentine's Day). Next time I'd fill 1/3 of the jar or so, then pour some of the pickling liquid, then another third of the lotus root, etc so that the ginger, lemon zest and beet would be more evenly distributed throughout the jars.

  • Black radish tuna salad sandwiches

    • mjes on May 01, 2018

      Tuna salad is the perfect foil for black radish slices. The tuna salad itself is a solid but not special recipe. Choose your bread carefully. This is a case where I love a barley-rye loaf.

  • Honey-braised rutabagas

    • Laura on March 24, 2015

      Pg. 270. Wow! This is fabulous! I was concerned that it might be too sweet, but it was perfect. Easy to prep and cook. Great side dish for many different meals. I'd make this again anytime!

  • Moroccan sweet potato salad

    • urmami on February 25, 2017

      I love this salad for its commendable flavor:effort ratio. To turn it from a side dish to an all-in-one main perfect for packing in work lunches, I'll toss in a can of chickpeas that were crisped up in the oven while the sweet potatoes are roasting. The chermoula-like dressing is lovely on regular potatoes and on fish, too.

  • Grilled sweet potatoes with maple and adobo glaze

    • shoffmann on February 03, 2018

      I didn't bother peeling the sweet potatoes which made this pretty quick and easy. We enjoyed, but I would probably add a bit more heat if I were to make these again. Good texture.

  • Sweet potato pie with a gingerbread crust and bourbon whipped cream

    • meggan on November 28, 2014

      This was the run away favorite at thanksgiving. I would eat the filling alone like a pudding but the gingersnap crust is great too. We reserved a few cookie crumbs to sprinkle on top.

    • jumali on November 08, 2012

      I tried this pie this week to see if it would be suitable for our Thanksgiving table. I've never had a sweet potato pie before, but if you're looking for something like pumpkin pie, you may be disappointed in this one. Bourbon was the predominant flavor (which isn't always a bad thing). It had a nice smooth texture, not as custardy as pumpkin pie, but the strings from the sweet potato made it somewhat unappetizing. Preparation was a bit fussy--bake the crust for 12 minutes, then bake the sweet potatoes for 1 to 1 1/2 hours, then bake the pie for 45-55 minutes. It also calls for only 1/2 cup of coconut milk. I couldn't tell it was there, and I ended up wasting the rest of the can. The pie does improve with age, and although the recipe doesn't state so, you can easily make it the day before (and that's a good thing, because it's a pretty big time commitment.). I probably won't make it again.

  • Okra curry

    • sheepishjen on April 19, 2017

      This is phenomenal! My husband gave it a 9 (out of 10 ), which is unheard of for a vegetable dish, especially since he is also not a curry lover. I usually just pan roast (dry cast iron skillet), or oven roast my okra, but this gives it true star treatment. Once I broiled some boneless, skinless chicken thighs, then sliced them up and added them to the okra curry - perfect meal.

  • Creamy turnip soup with greens

    • Laura on March 29, 2015

      Pg. 337. With lovely turnips and leeks from the farmers market, this recipe spoke to me, and oh my, it was good! I followed it exactly except that I had no turnip greens for the garnish. Tried to find mustard greens to replicate the bitter taste of the turnip greens, but no luck. Ended up using some baby chard leaves to make the garnish. I also increased the amount of nutmeg because I really wanted to have that flavor present. Overall, I preferred the soup without the garnish, but that may be because I didn't have the turnip greens. The soup was a perfect thickness and didn't require any additional liquid.

  • White balsamic-glazed turnips

    • TrishaCP on June 03, 2016

      Fine but nothing special.

  • Kashmiri-style turnips with greens

    • sheepishjen on April 19, 2017

      This was a tasty way to cook tender baby turnips, though I think the black cardamom was stronger here than I would have liked for the delicate turnips.

    • Barb_N on September 17, 2014

      I followed this recipe to the letter, except slightly larger turnips and all the greens. I didn't care for the smell of the black cardamom as it simmered so I scooped those out. Thus, a very mildly flavored straight forward dish- everyone (teen included) ate it up.

  • Farfalle pasta with turnips and their greens

    • britt on April 03, 2014

      This is a nice weeknight meal. The stems, sadly, really did need to be peeled/trimmed. May just leave them out to save time? Liked with a generous amount of parmesan.

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Reviews about this book

  • Seattle Times

    I had no idea what a fool I was to compost carrot tops rather than transform them into pesto, and jettison perfect radish greens instead of puréeing them with carrot, potato, leek and onion for a soup

    Full review
  • Denver Post

    ...widespread change in food quality doesn't come from restaurants but from educated, passionate and demanding home cooks. Diane Morgan and her remarkable cookbook are vital instruments of that change

    Full review
  • Los Angeles Times by Russ Parsons

    It’s a gorgeous work, loaded with dramatic color photos, that puts root vegetables in a whole new light. Just as pork belly has become a new status symbol, could the same be in store for celery root?

    Full review
  • Tasting Table

    The recipes in the engaging and encyclopedic cookbook let the meaty vegetables shine...They prove that butter, cream and cheese are unnecessary accoutrements.

    Full review
  • Oregonian by Ashley Gartland

    Each chapter in the encyclopedic work focuses on a single vegetable and educates home cooks on everything from its history and lore to its availability and culinary uses.

    Full review
  • The Kitchn by Faith Durand

    ...one of my favorite things about this book...Diane shows root vegetables more commonly used in Asian, Indian, and Latin American cooking and teaches through the recipes how good they can taste.

    Full review
  • Fine Cooking

    Diane Morgan wrote Roots, The Definitive Compendium because she wanted a "go-to" volume about root vegetables that was both a reference book and a cookbook. Roots delivers both in spades...

    Full review
  • Food52 by Bryant Gumbel

    The 2013 Piglet Tournament of Cookbooks vs. Deb Perelman's The Smitten Kitchen Cookbook.

    Full review
  • Food52 by Shauna James Ahern

    The 2013 Piglet Tournament of Cookbooks winner vs. Amanda's Cohen's Dirt Candy

    Full review
  • Weelicious

    In addition to the drool-worthy images featured throughout, this excellent cookbook contains a plethora of out-of-the-box ideas for using fresh ingredients in unique ways.

    Full review
  • Culinary Life

    Diane Morgan has managed to elevate our most taken for granted class of produce to a level of intrigue, and that is no easy feat.

    Full review
  • Boston Globe by T. Susan Chang

    Root vegetables don’t call out to everyone’s soul in the way that bacon, say, or chocolate does...But given the book’s generous trove of information...it’s an awfully good value.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0811878376
  • ISBN 13 9780811878371
  • Published Sep 01 2012
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

For anyone who ever picked up a strangely shapes, gnarly looking vegetable at the farmers' market and said, 'What's this?' Roots is your go-to guide to the veggies found underground. This comprehensive cookbook reveals the underworld of roots, from the familiar (beetroot, carrots, potatoes) to the unfamiliar (jicama, salsify, yucca) to the practically unheard of (cassava, galangal, crosnes). Discover the fascinating history and lore of each one, their nutritional content, how to buy and store them and, the best part, more than 250 recipes that bring out their best flavours. Start simply with easy-to-prepare Ginger Rhubarb Chutney. Save it in pretty glass containers and this tangy-spicy sauce makes a great gift (or eat it yourself straight from the jar!). Explore more unusual varieties like burdock, a long, thin root with a mild flavor and pleasing crunch that makes it ideal for pickling and stir-fries. Didn't know turmeric was a root? Used mostly in Asian cooking, turmeric is best known for its beautiful golden color and its welcome presence in dishes like Chaing Mai Curry Noodles. And don't forget the well-loved stand-bys like potatoes and carrots that make flavourful hearty stews and quick weeknight meals. Whether you are bringing home your new-found roots from the grocery store or your local farmers' market, these delicious, nutritious and easy on-the-wallet veggies will add a new level of taste and sophistication to your everyday cooking.

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