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Harold McGee

Lower Stems and Bulbs: Beet, Turnip, Radish, Onion, and Others

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
The members of this mixed category of vegetables sit at or just below ground level, and have one characteristic in common: they store little starch compared to most roots and tubers. They’re therefore usually less dense, cook more rapidly, and retain a moist texture.

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