Vegetables: A Biography by Evelyne Bloch-Dano & Teresa Lavender Fagan

Author:Evelyne Bloch-Dano & Teresa Lavender Fagan
Language: eng
Format: epub
Publisher: University of Chicago Press
Published: 2012-01-14T16:00:00+00:00

The popularity ancient vegetables are now enjoying reflects the evolution of taste. The parsnip is making a comeback, if not on most of our tables, at least on those of chefs, on market stands, and even in supermarkets. As long as it is bought young and fresh, it is delicious. It is occasionally eaten as a dessert in England and Ireland, candied in honey. The Irish, who know everything there is to know about beer, make a fermented beverage from parsnips, which, without rivaling Guinness, does evoke its slightly sweet flavor. You can also make ersatz coffee out of parsnips by roasting them. Like the Jerusalem artichoke, the parsnip has unsuspected possibilities.

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