![]() The broth is saved while the emptied roots are thrown away, says Kasch. The veggies are chopped and cooked on the stovetop for a couple of hours, which draws their nutrients, color and flavors into the water. Nearly two cups of root vegetables go into each 12-ounce drink ($4), providing about three servings of vegetables, says Robin Kasch, owner of the restaurant in Sendik’s Towne Center. The vegetarian restaurant draws the essence of six root vegetables, plus parsley and celery, into a soothing, warming mineral-rich tonic called Root Vegetable Potassium Broth. And one of Roots’ favorites, the sunchoke, is a native to North America.”Ĭafe Manna in Brookfield, Wis., emphasizes their healthful properties. “We can travel to Mexico and the Southwest by using jicama and yucca root, Europe with celeriac, parsnip and burdock. ![]() “Root vegetables cross all cultures and cuisines,” Raymond adds. Roots, the restaurant, celebrates them not just because they reflect the establishment’s name, but because they’re integral in northern cuisine for their storage life and versatility when other seasonal produce is gone for the year, he says. ![]() “It’s really neat to follow the entire path from seed in the ground to the smile on a customer’s face.”įall is when farmers harvest root vegetables to sell to chefs and farmers market shoppers, and they typically get top billing on restaurant menus throughout winter. “I plant, harvest, procure the seeds, tend and preserve what’s produced,” Raymond says. The restaurant celebrates the seasons, especially the vegetables Raymond grows at a Cedarburg farm he leases from a friend. Raymond has happy childhood memories of parsnips roasted with pot roast or chicken.Īnd now, he showcases root vegetables at his Roots Restaurant and Cellar when they’re in season. Milwaukee chef John Raymond - whose mother filled a root cellar with canned parsnips and carrots and pickled beets when he was a kid - agrees. MILWAUKEE - It’s time root vegetables come out of the cellar and into the spotlight, says Andrea Chesman, who recently devoted an entire cookbook to recipes from the root cellar.
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