Sep 8, 2020 7:00 pm - 8:00 pm PDT
Let’s dig deep into the subject of root vegetables with cookbook author Diane Morgan and her book, Roots: The Definitive Compendium with more than 225 Recipes.
Through recipes and story, we’ll explore this amazing and delicious underground world of root vegetables—both the sweet and savory side. In some instances, utilizing both the roots and their bushy tops.
Think back—our grandparents and great-grandparents ate seasonally and shopped locally because that was their only option. They ate roots because they were cheap, stored well, and were nutritious. They pickled and preserved and planted backyard gardens out of necessity and economy. Bread was baked at home, soup stocks were made from a mishmash of vegetable scraps and bones simmered all day on a back burner, leftovers were eaten, and nothing was wasted.
It is this sensibility we’ll explore, with the understanding that root vegetables, more so than many other edible plants, reflect these earlier times of scarcity and economy. And now, in this time of COVID-19, cooking at home is a necessity, so let’s make great use of underappreciated root vegetables.
Diane Morgan is the award-winning author of 18 cookbooks, including Roots: The Definitive Compendium with more than 225 Recipes. Roots won the prestigious James Beard award for vegetable focused and vegetarian cookbooks, in addition to a coveted IACP Cookbook Award in the single subject category. The New York Times, Washington Post, Chicago Tribune, among others named Roots one of the top cookbooks of the year. Diane has written for the Los Angeles Times food section, Oprah’s “O” magazine, EveryDay with Rachael Ray, Bon Appetit, Fine Cooking, Cooking Light, and Clean Eating Magazine.