On food and cooking the science and lore of the kitchen ( PDFDrive ) 597
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Burdock
Rootsandtubersfromnortherlymembersof
thelettucefamilysharethreecharacteristics:
anabundanceoffructose-based
carbohydrates,littlestarch,andamildflavor
reminiscentofthetrueartichoke(alsoa
lettucerelative).Thefructosecarbohydrates
(small-chainfructosansandstarch-likeinulin)
providebothanenergystoreandanantifreeze
mechanismfortheoverwinteringplants.
Humansdon’thavetheenzymesnecessaryto
digestfructosechains,sobeneficialbacteria
inourintestinesfeedontheminstead,inthe
processgeneratingcarbondioxideandother
gasesthatcancauseabdominaldiscomfortif
we’veeatenalargeportionofthese
vegetables.
Thesunchokeisthenonfibrous,plump
tuberofaNorthAmericansunflower
(Helianthustuberosus),whosetraditionaland
obscurenameis“Jerusalemartichoke.”It’s
pleasantlymoist,crunchy,andsweetwhen
raw,andbecomessoftandsweetafterbrief
cooking.Whencookedfor12–24hoursata
lowtemperature,around200ºF/93ºC,
sunchokecarbohydratesarelargelyconverted
todigestiblefructose,andthefleshbecomes
sweetandtranslucentlybrown,likea
vegetableaspic.
Salsify(Tragopogonporrifolius),
sometimescalled“oysterplant”forthe
supposedflavorresemblance,andblack
salsifyorscorzonera(Scorzonerahispanica)
areMediterraneannatives.TheirEurasian
relativeburdock(Arctiumlappa)ismost
appreciatedinJapanasgobo.Allthreeof
theseelongatedtaprootsbecomeundesirably
fibrouswithsizeandage,arerichinphenolic
compounds(thoseingoboarepotent
antioxidants),andthereforereadilyturn
grayish-brown—atthesurfacewhencutand
peeled,throughoutwhencooked.
OtherCommonRootsandTubers
