Guest guest Posted December 14, 2005 Report Share Posted December 14, 2005 I use radicchio and escarole for salads. Radicchio adds a nice reddish color. They have a slight bitterness but I like the flavor mixed in with other salad greens. I add thin sunchoke slices to my sandwiches and salads, adds a nice crunch. Somewhere between a jicama and waterchestnut. I steam an artichoke now and then and as I peel down I dip the bottom ends in various dips or hummus. They taste better as you keep eating towards the heart. Mya , " jandemommy " <jandemommy> wrote: > > ---my vote for vegetables without a clue to prepare are: > > kohlrabi > sunchokes > artichokes > celery root > endive, radicchio, and escarole > > I have since becoming a vegetarian figured out: bok choy, beets, swiss > chard, and greens : ). > > Anne > Quote Link to comment Share on other sites More sharing options...
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