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Message
2
Posted on 5/6/24 at 11:26 am to KamaCausey_LSU
quote:
Leeks.
There's a reason they are a staple in French, Greek and Italian cooking.
Fennel too.
Radish was a great choice though too.
This post was edited on 5/6/24 at 11:27 am
Posted on 5/6/24 at 12:52 pm to KamaCausey_LSU
quote:
Leeks. They're great roasted.
Such a yummy one. I've had a leek obsession for the past couple of years, and you're right.. you don't hear about them much outside of foodie pages. I did a caramelized leek twice baked potato recipe that was fantastic.
My answer would be cabbage. It is so versatile. Slaw, egg rolls, roasted cabbage, stuffed cabbage, kimchi, filler in soups and stews..
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