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I'm glad my question led to a rather philosophical post.
However, it was more meant to get some suggestions of what to put in the braising liquid in terms of flavours...
Since the you like za'atar maybe keep that ball rolling with a braise flavored by the Arab world? Saffron, cumin, powdered ginger, cinnamon, and all spice along with the typical root vegetables and red wine.
The turnip is the poor man's truffle, a product wrongly viewed as dull, which on the contrary brims with character if properly handled. Glazed turnips, turnips with salt or in broth--all are good. Their special taste makes them a basic ingredient of good cooking.
The turnip is the poor man's truffle, a product wrongly viewed as dull, which on the contrary brims with character if properly handled. Glazed turnips, turnips with salt or in broth--all are good. Their special taste makes them a basic ingredient of good cooking.
Where's that from? I think turnips are an underrated vegetable. At least in America.
Right now, I like white "balsamic" with minced shallots, olive oil, and a few drops of lemon oil.