![]() A popular golden variety offers the earthy flavor without the staining.īeets are actually related to Swiss chard they originated from the same wild species in the Mediterranean. ? Beets: They start to appear in farmers markets in mid-summer but have a long season.īe careful when working with maroon beets they can stain your hands (and any ingredient with which they come into contact) an outlandish pink color. Here’s a primer for those who want to give these humble roots of the earth a try: ![]() Farmers markets have given once-forgotten root vegetables broader appeal for both chefs and home cooks, says Cafe Manna Executive Chef Brett Feuersthaler. Most root vegetables have been around for centuries, but they fell out of favor because they didn’t have the pizzazz of other vegetables such as carrots and potatoes. ![]() Root vegetables also have a natural affinity to nuts, he says. You can grate raw root vegetables and dress them with olive oil, vinegar and sea salt to showcase them in a seasonal salad with greens, Raymond suggests. It is concentrated.”Ĭafe Manna adds Braggs Liquid Aminos - a non-fermented soy sauce available in health food stores that contains essential amino acids - to give the broth a salty flavoring.Ĭafe Manna also juliennes carrots, parsnips, daikon radishes, yellow beets, celery root and turnips to toss into a seasonal stir-fry, with a sauce that includes sesame oil, mirin, ginger, cilantro and green onions. “The broth is very hearty and soothing,” she says, attributing this recipe to “a mentor.” “You couldn’t possibly eat as many vegetables as you could get in a cup of that broth. The broth is saved while the emptied roots are thrown away, says Kasch. ![]() The veggies are chopped and cooked on the stovetop for a couple of hours, which draws their nutrients, color and flavors into the water. Nearly two cups of root vegetables go into each 12-ounce drink ($4), providing about three servings of vegetables, says Robin Kasch, owner of the restaurant in Sendik’s Towne Center. The vegetarian restaurant draws the essence of six root vegetables, plus parsley and celery, into a soothing, warming mineral-rich tonic called Root Vegetable Potassium Broth. And one of Roots’ favorites, the sunchoke, is a native to North America.”Ĭafe Manna in Brookfield, Wis., emphasizes their healthful properties. “We can travel to Mexico and the Southwest by using jicama and yucca root, Europe with celeriac, parsnip and burdock. “Root vegetables cross all cultures and cuisines,” Raymond adds. Roots, the restaurant, celebrates them not just because they reflect the establishment’s name, but because they’re integral in northern cuisine for their storage life and versatility when other seasonal produce is gone for the year, he says. “It’s really neat to follow the entire path from seed in the ground to the smile on a customer’s face.”įall is when farmers harvest root vegetables to sell to chefs and farmers market shoppers, and they typically get top billing on restaurant menus throughout winter. “I plant, harvest, procure the seeds, tend and preserve what’s produced,” Raymond says. The restaurant celebrates the seasons, especially the vegetables Raymond grows at a Cedarburg farm he leases from a friend. Raymond has happy childhood memories of parsnips roasted with pot roast or chicken.Īnd now, he showcases root vegetables at his Roots Restaurant and Cellar when they’re in season. Milwaukee chef John Raymond - whose mother filled a root cellar with canned parsnips and carrots and pickled beets when he was a kid - agrees. MILWAUKEE - It’s time root vegetables come out of the cellar and into the spotlight, says Andrea Chesman, who recently devoted an entire cookbook to recipes from the root cellar.
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