Published: June 14, 2021
Locally, it’s not easy to find a yukon gold or charlotte potato – but with a bit of know-how it’s possible to cook just as well with Australian crops
With summery salad days decidedly behind us, and crisp, carb-loading nights ahead, home cooks naturally look to the vegetable kingdom; from king edward to royal blue … I am, of course, talking about ’taters!
If you’re a follower of international recipes, you’ll have noticed that the varieties called for in recipes from the likes of Nigel Slater and J. Kenji López-Alt will often be tricky to track down at the shops down under. But that doesn’t mean you should feel any less confident in cooking from their books.
Continue reading...from The Guardian https://ift.tt/3cIVoL0
via
0 Comments