Absolutely! Great in slices for crudite or aioli, yummy as batonnets in salad, or chunked and lightly pickled as condiment.
Chops is a trusted home cook.
Check out this recipe, looks delicious!http://www.food52.com/recipes...
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
Here are more ideas from an earlier foodpickle thread. Enjoy!
It's especially good shaved or sliced very thin and then used raw in salads!
AntoniaJames is a trusted source on Bread/Baking.
We like it peeled and cut into chunks, tossed in olive oil and a bit of kosher salt, and then roasted as you would potatoes, in a hot oven. Scrumptious!! ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
And the journalist who reported her way to the truth
The West Elm Couch from Hell
An Easy, Impressive Cake Made Entirely From Bodega Ingredients
Shop the Piglet Tournament Cookbooks
Julia Child, Dinosaur Actress
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)