An elegantly simple and wonderful way to prepare all kinds of vegetables. See the variations for many other ways to use the technique. Other vegetables you can use: anything hard and fibrous, really—jícama, parsnips, celery root, waxy potatoes—but not vegetables that easily become mushy, like starchy potatoes or sweet potatoes.
$7/month or $50/year
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.