True To Your Roots by Carla Kelly Review!

About the book

Once the lonely, unattractive kin of sexier, more popular produce, root vegetables (along with tubers and rhizomes) finally get the love and attention they deserve in this inventive and far-reaching vegan cookbook. Instead of heavy stews and soups—the most common uses for root vegetables, in which they play mild-mannered backup to meat-centric ingredients—author Carla Kelly lets roots, tubers, and rhizomes shine on their own in recipes that include lighter versions of those traditional stews and soups as well as juices, salads, desserts, and ethnically inspired entrees such as potato, sauerkraut, and dill pierogies and sweet potato and pinto bean enchiladas.

The book includes a great collection of raw bites and sides, as well as information on the wide variety of root vegetables available, including what to do with those mysterious specimens in the market such as kohlrabi, cassava, celeriac, and Jerusalem artichokes. There's also imaginative recipes that find new ways to use the more familiar parsnips, turnips, beets, and potatoes.

Be the cool cook on the block and jump on the root vegetable bandwagon before the rest of the neighborhood does with help from Carla's amazing cookbook. Full-color throughout.

About the Author

Carla Kelly is the author of three previous books, the most recent being Vegan al Fresco (2014). An experienced vegan cook, baker, and blogger (Year of the Vegan), she believes food tastes best when it is shared with laughter and love, and who delights in creating good food, with flavor combinations that may surprise, which is also good for you, your loved ones, animals everywhere, and the planet.

My Thoughts
What is a root vegetable you ask? It is the enlarged fleshy root of a plant used as a vegetable, e.g., a carrot, rutabaga, or beet. The focus of this book is about using and cooking with root veggies. The art of using the whole vegetable, where the recipes in the book utilize the whole plant, mostly plants that grow underground.

There is the introduction to the book gives a detailed description of Basic Botany, how to choose and store root vegetables, growing your vegetables, how to use the vegetable root to tip, about the ingredients used in the recipes and what kind of equipment needed and then a bit about allergies and the icons used in the book

The sections are as follows; recipes for breakfasts, brunches and baking, Juice recipes, starters and apples, soups, salads, sides, entrees, condiments and decadent desserts. A little something for everyone. I did find the recipe for carrot & herb sausages, I never thought that you could make sausages out of root veggies.

Going through the recipes in this book is eye opening, if you wanted to be a vegan and want a variety of foods using root vegetables, this book is for you. Easy instructions, colorful pictures and great detail make this an addition to any kitchen. If you are a vegan this book is perfect and if you are not, what a way to get you to eat those veggies!

I received a copy of this book from Netgalley and was not monetarily compensated for my review.