Summary: On this week's Schmooze, we look at root vegetables—from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes)—with an author of the new cookbook, Roots. From Andean tubers and burdock to yams and yuca, we'll look at recipes for salads, soups, side dishes, main courses, drinks, and desserts that bring out...
