Pans of braised carrot, turnip, burdock (gobo) along with roasted butternut squash just about ready to serve to the Monday Night Dinner crowd in Palo Alto
When you have time, one of the best ways of cooking root vegetables is to braise them. So, what does that involve? In “Mastering the Art of French Cooking,” Julia Child defines braise this way: “To brown foods in fat, then cook them in a covered casserole with a small amount of liquid.” By way of explaining how I’ve adapted braising to vegetable cookery, let me tell you how I cooked the burdock you see pictured (after the jump)
the MacroChef 