Root it out: Root vegetables on the rise
Two root vegetable dishes, created by Roots Restaurant and Cellar chef/owner John Raymond, are shown. Parsnip latkes, left, was made with minced leeks and fresh thyme. Celery root and aged Gouda gratin, right, was made with potatoes, eggs and rosemary. (Kristyna Wentz-Graff/Milwaukee Journal Sentinel/MCT)
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