1.Rich, creamy vegetable or seafood soups. Pan-fried prawns or scallops with fresh herbs or cream-herb sauces. Green vegetable and cheese-based quiches.
3.Product Description : This tuber has red/purple skin and flesh. Boil and serve cold as a salad vegetable (great with parmesan cheese shavings) or roast.
4.FOR RICHER, TASTIER SOUPS: An old Italian trick: Save and freeze the hard rinds of Parmesan or Romano cheese, and use them to thicken/fortify homemade soups such as minestrone or vegetable.
