Above: Glazed root vegetables are a nutritious and tasty side dish (from Cultural Blend, November 2021). Photograph by Quentin Bacon.
I learned to forage from my grandmother, who’d take me into the forests and show me where to find piñon nuts, wild onions, and root vegetables like sunchokes. After filling our baskets, we’d return home and braise the vegetables to perfection—a technique nearly as easy as roasting, but even more delicious. Any root vegetable will work, just cut them the same size so they cook evenly. But try not to skip the fennel; the slight hint of anise really adds to the glaze—as does the splash of white wine. No need to peel them; you’ll lose nutritional value, and the earthy flavor is intended to complement the caramelization of the vegetables. Sear them well so they’ll release their natural sugars; that’s the secret to this simple, delectable autumnal dish.
New Native Kitchen: Celebrating Modern Recipes of the American Indian is available at bookstores throughout the country. Learn more about Freddie J. Bitsoie’s work, including his partnership with famed Italian chef Lidia Bastianich, on his Rezervations Not Required Facebook page.