Eating from the Ground Up: Recipes for Simple, Perfect Vegetables

Eating from the Ground Up: Recipes for Simple, Perfect Vegetables

by Alana Chernila


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Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out.

"What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus—whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing.
With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.

Product Details

ISBN-13: 9780451494993
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 02/27/2018
Pages: 272
Sales rank: 739,265
Product dimensions: 7.40(w) x 9.20(h) x 1.00(d)

About the Author

ALANA CHERNILA is the author of The Homemade Pantry and The Homemade Kitchen. She writes, cooks, teaches cheese making, and blogs at She lives with her husband and daughters in western Massachusetts.

Table of Contents

Introduction 8

Where to Pick Your Vegetables 11

How to Wash, Store, and Make Your Veggies Last 15

Vegetables with Cheese 18

The Tools of the Kitchen 20

Barely Recipes

Caramelized Hakurei Turnips 27

Roasted Asparagus with Yummy Sauce 29

Creamy Spinach with Dill 30

Dilly Quick-Pickled Cucumbers 31

Compound Butters 32

Steamed Baby Bok Choy with Sesame 35

Roasted Beets, Julia-Style 36

Green Beans with Almonds and Brown Butter 39

Miso Greens 40

Steamed Grilled Corn with Three Sauces 42

Caramelized Corn with Mint 44

Boiled New Potatoes with Salsa Verde 45

Roasted Potatoes 48

Sweet and Spicy Collard Greens 49

Roasted Broccoli with Lemon and Parmesan 50

Cheesy Broccoli 51

A Big Bowl of Kale 54

Kale Salad 56

Kohlrabi Fries 58

The Simplest Slaw 59

Hot Sesame Celery with Ruby Cabbage 61

Butter-Braised Cabbage 62

Perfect Roasted Cauliflower 63

Caramelized Onions 65

Simple Sweet Potatoes 66

Maple-Baked Winter Squash 67

Butternut Squash Puree 69

Maple-Glazed Carrots and Parsnips 71

Smoky Delicata Chips 73

Ginger-Pickled Carrots 74

Panfried Brussels 77

A Pot of Soup

Roasted Tomato and Vegetable Soup 81

Nettle Soup 84

Hakurei Turnip Soup 87

Pea Soup 88

Chicken Soup with Lots of Greens 90

Shiitake Barley Soup 92

Corn Chowder 96

Roasted Tomatillo and Black Bean Chili 97

Caramelized Cabbage Soup 100

Winter Borscht 103

Posole 104

Celeriac and Apple Soup 106

Kale and White Bean Soup with Rosemary Oil 108

Butternut Red Lentil Dal 111

Cauliflower Cheddar Soup 112

Carrot Ginger Soup with Curry Leaves 114

Too Hot to Cook

Zucchini Slab Frittata 119

Zucchini and Garlic Scape Pasta 122

Beet and Cucumber Quinoa 124

Grilled Beets with Arugula and Chèvre 127

Frisée with Bacon and an Egg 128

Swiss Chard Stem, Fennel, and Salmon Fried Rice 131

Napa Coleslaw with Pecans and Peas 132

Creamy Broccoli Salad 134

Radicchio and Chickpeas with Creamy Lemon Dressing 135

Cucumber Shiso Soba 138

Grilled Summer Squash with Basil Ricotta 142

Fresh Corn and Stone Fruit 145

Millet-Stuffed Tomatoes 147

Caprese 150

Tomato Cheddar Pie 151

Roasted Tomato Panzanella 155

Eggplant Dengaku 156

Poblano Rajas Tacos 157

Melon with Arugula and Prosciutto 160

Warmth and Comfort

Garlicky Kohlrabi with Dandelion and Chickpeas 165

Polenta with All the Greens 166

Caramelized Fennel with Citrus and Ricotta 170

Shredded Brussels with Crispy Shallots and Pecans 172

Sausage and Swiss Chard Strata 175

Leek Carbonara 178

Roasted Radishes with Feta Mint Sauce 180

Asparagus and Bacon Pasta 182

Beet and Beet Green Risotto 184

Salty, Spicy Broccoli Raab Pasta 187

Whole Steamed Sweet Potatoes with Scallion Watercress Sauce 188

Butternut Squash Lasagna 191

Broccoli Raab and Sweet Potato Flash 194

Braised Endives with Bitter Caramel 196

Braised Kabocha Squash with Miso and Purple Cabbage 197

Roasted Vegetable and Cashew Curry 200

Creamy Celeriac Salad with Maple Pecans and Lime 202

Cauliflower Cheese 203

Big Skillet Cauliflower Pasta 206

Indian Spiced Shepherd's Pie 208

Celebrations and Other Excuses to Eat with Your Hands

Swiss Chard Rolls 213

Scallion Crepes 216

Chickpea Salad in Endive floats 219

Radicchio Pizza 220

Gado Gado 224

Green Bean Tempura Nests 227

Scarlet Turnip Galettes 230

Watermelon Radishes with Herb Butter 235

Cauliflower Hot Wings with Blue Cheese Dressing 236

Three Party Toasts 238

Sweet Potato Latkes with Roasted Applesauce 242

Pissaladicre 244

Caramelized Onion Dip 246

January Crudités 247

Cucumber Yogurt Pops 251

Zucchini Chocolate Bread 252

Butternut Squash Custard with Bourbon Pecans 254

Carrot Celebration Cake 257

Recipes by Vegetable 261

Acknowledgments 266

Index 268

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Eating from the Ground Up: Recipes for Simple, Perfect Vegetables 5 out of 5 based on 0 ratings. 1 reviews.
sesquius More than 1 year ago
This is a beautiful book. The pages, the book cover everything speaks quality. No expenses were spared. But, that doesn't always mean that once you start flipping through the pages and the recipes that it will be meant for you. This time, I'm glad to notice, it speaks my language. At the front of the book, I truly appreciate the author acknowledging that this isn't necessarily a vegan book. Yes, it contains vegetables, but it also contains cheese and other yummy ingredients that many vegans avoid for their wholesome diets.  I appreciated the front of the book that describes the ways to keep your vegetables lasting longer. For me, the one thing I'm taking away from the book is how to store my herbs. Placing them in water and then storing them in the fridge will allow these delicate flavors to last longer. The recipes are simple but yet elevate the vegetable to a level that you can enjoy and appreciate each. The recipes use ingredients that I have heard of, for the most part. Others are not often found in my smaller metropolis, but a visit to Atlanta to expand my vegetable repertoire will be welcomed. I now know a way to create a recipe.  For each recipe there is a forward, describing the recipe and describing the vegetable. Then follows the recipe ingredients and then the how-to. None of which seems to overwhelm my senses and force me to throw my hands up in frustration. There are so many recipes that are calling out my name and I look forward to creating. Two thumbs up for this book! I received this book from the publisher via blogging for books. All opinions are my own.