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Onions, potatoes, carrots, other tubers, roots. Excellent creamed, pureed. Steam or boil, top with butter. Finely chop edible leaves, use as garnish for casseroles, stir-fries, stews, soups, cheese spreads, poultry stuffing, fish, meat sauces, quiches. To prepare, scrub with vegetable brush. Dice, slice. Small roots may be used whole. Do not cut off leaves until ready to use.
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