Recently, we’ve seen an upsurge in popularity of “pauper foods”. Pig ears, cow tongues and lamb shanks, the tough cuts, traditionally perceived as lower grade, have becoming shining stars on menus across the world.
In 2007, I worked with April Bloomfield at the Food & Wine Festival in Aspen, Colorado. We served braised pig cheek with fried pig ear. It was an eye-opening, revolutionary experience to me.
My take on the “Nose to Tail” movement is that the cuts are long misunderstood. It’s not that they are second rate, it’s that people, especially in America, don’t know how to cook them. In order to draw out their beauty, it takes knowledge, technique and time.
While today’s recipe involves no meat, the concept is the same. Simple root veggies; carrots and parsnips, can be the centerpiece of any meal and are a great carbohydrate option. While carrots are likely in your crisper right now, parsnips are primarily passed by in the produce section. Not because they are tasteless, but because we haven’t been exposed to them.
Give the video a gander and pick up some parsnips next time you’re at the grocery store. Focus not on being too good for root veggies, but on how good root veggies are for you. Smile through the whole experience and laugh out loud because you are one step further into Culinary Ninjahood, and you are…
“Keeping It Paleo!”
(On my way into work at The Spotted Pig circa 2007…)
Roasted Root Veggies
“Keep It Paleo!”