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

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.