Would all these root vegetables (types) hold in water if I wanted to prep ahead of time? How long can they hold in water?
I have a question about step 1 on the recipe "Jerry Traunfeld's Root Ribbons with Sage" from Genius Recipes. It says:
"Wash and peel the roots and discard the peelings. Continue to peel the vegetables from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until you're left with cores that are too small to work with. (You can snack on these or save them for stock.) Alternately, you may use a mandoline."