1 medium celery root, 1 to 1¼ pounds. 3 cups chicken stock or vegetable stock, plus more as needed. 2 thyme sprigs, plus leaves for garnish. ¼ cup finely grated Parmesan cheese ...

Every course had Filipino cooking and a foreign dish, but the root crop was always present in both. ... The dessert was guinataang halo-halo, again with assorted root crops cooked in coconut milk.

Many of our regional delicacies (laswa, utan, dinengdeng, or laing, among others) as well as snacks are traditionally made with vegetables, rice, root crops (taro, sweet potato, cassava, etc ...

The crop is low-maintenance, but can be difficult to contain. It is reported that vines can grow as tall as 30 feet, often climbing nearby walls and trees. Preparing and cooking ube ...

Filipino cuisine takes its influences from a number of cultures, mainly Chinese and Spanish. Today, the Philippines is known for its sweet, sour and salty cuisine, and communal way of eating.

Now is the time to use winter greens and root crops. January 8, 2015. At left, carrot, celeriac and parsnip. At right, kohlrabi and parsley. (Barbara Damrosch ) ...