Slow Food UW Cafe Lunch – 11/13

Slow Food LunchThis week’s Slow Food UW Cafe Lunch featured a menu focused on root vegetables like parsnips, beets, kholarabi, parsnips, and ginger. (correction: I’ve since learned that kholarbai and ginger are not root vegetables; they are stem vegetables). I chose the pickled beet sandwich with cream cheese and mixed greens on a house-made pesto bread with a side of roasted Brussels sprouts. I also tried the parsnip ginger soup and the rye chamomile cake with honey crisp. I liked the sandwich, although it could have used a bit more cream cheese. The Brussels sprouts were tasty, and the parsnip ginger soup had interesting flavor and a velvety texture. The cake was also solid—not too sweet, with a texture similar to cornbread. But the dish that everyone was ooing and awing over at my table is one I didn’t order—the Kohlrabi mash. Slow Food Plate

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2 Responses to “Slow Food UW Cafe Lunch – 11/13”

  1. Jennifer

    Can’t help myself! When I TAed Biology I learned that ginger is a stem and and so are kohlrabi :)

  2. kristin

    You are completely right, Jennifer. Thanks for the clarification!


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