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Culinary Dictionary
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| Category: Vegetables and fungi |
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| Term(s) | ||
Gobo Root | ||
 Good quality roots are firm, have unblemished skin, and are straight. The best gobo do not have the hole in the center that forms when the roots get thick. The skin is the best part of the root, so scrub with a stiff brush to clean the root instead of scraping it. Gobo is also available canned.Gobo turns dark very quickly after being cut, so to avoid discoloration put it immediately into plain water, or water with a touch of vinegar in it. The flavor of the gobo itself is rather neutral, but it takes on other flavors it absorbs during cooking, so it is best simmered for a long time in several liquids, or saut???ed in oil. Gobo fresh from the garden tastes best, so look for roots that are form and have no soft spots.Gobo can be stored in the refrigerator, wrapped in plastic, for up to two weeks. |