Roots in Booze

The most commonly used root vegetables in our recipes barely get a mention in this book: sugar beet and the humble potato may be somewhat anonymous, but their presence is far-reaching. Around 20 per cent of the world’s sugar is extracted from the bulbous burrower sugar beet, while potatoes are a common ingredient in vodka. But we neither manufacture sugar nor distil spirits, so the most likely boozy use for a raw root in our kitchens will be as the base for a country wine or the flavouring for any number of craft drinks. Ginger receives the most credits in our recipes (Rich especially is a ginger addict, and uses it for a touch of heat in just about anything); dandelion roots make for a refreshing, light beer; and carrots, parsnips and beetroot (beets)can all be made into decent country wines. We’ve also seen recipes for wines made from potatoes, turnips and even onions – but all reports suggest they taste as bad as they sound.