Misunderstood Vegetables – Book Larder

Go from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables. 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 veg

Go from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables.

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.

Go from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables. 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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Author Talk: Misunderstood Vegetables by Becky Selengut at Book Larder in Seattle, WA - Thursday, February 22 - EverOut Seattle

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Misunderstood Vegetables – Book Larder

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Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More: Selengut, Becky, Barboza, Clare: 9781682688038: : Books

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Author Talk: Misunderstood Vegetables by Becky Selengut at Book Larder in Seattle, WA - Thursday, February 22 - EverOut Seattle

Go from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables., Maybe you just discovered celery root (a

Misunderstood Vegetables

Book Larder (@booklarder) • Instagram photos and videos

Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More: Selengut, Becky, Barboza, Clare: 9781682688038: : Books