Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More by Becky Selengut

  • Spring soup with fava beans, tarragon, and peas (page 19)

    from Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More Misunderstood Vegetables by Becky Selengut

    • Categories: Soups; Spring; Vegetarian; Vegan
    • Ingredients: raw cashews; fava beans; fennel; scallions; dry white wine; frozen peas; tarragon; fennel fronds; mint; dill; parsley; basil
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Notes about this book

  • mjes on February 24, 2024

    pg 141 Celery Root Gratin with Gruyere, Fennel, and Coriander. The seasoning in this recipe makes it divine. Also, you can cook half and freeze half to use later - very useful for those of us who cook for 1.

  • mjes on February 24, 2024

    pg 21 Fava Beans with Pecorino, Lemon, and Olive Oil - excellent, simple snack. I am surprised that this excellent cookbook from Becky Selengut has not gotten more attention.

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  • ISBN 10 1682688038
  • ISBN 13 9781682688038
  • Published Feb 20 2024
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Countryman Press

Publishers Text

Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA 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 flavor with the right recipe. Becky Selengut has made it her mission to take less popular or even outright scorned vegetables like beets and 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. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.

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