Roasted Rootleaf

Roasted Rootleaf was a vegetarian dish made from a roasted head of light green rootleaf, covered in brown and green herbs and served on top of a bed of gray fungus and orange vegetables. The Artiodac chef Strono Tuggs included a recipe for the dish in the main courses section of his second cookbook, The Life Day Cookbook, which was released at some point after he published his first cookbook in 34 ABY.

Tuggs claimed that the dish had the same potent flavor as his Rootleaf Stew but was only half as pungent. He included the dish in the book to represent using common ingredients, like rootleaf, in inventive ways, especially when good meat was not available. While he admitted that it was not the most traditional entrée to serve during a midwinter festival like Life Day, he claimed that it could be carved up just as well as roast shaak.

Text and facts from the “Roasted Rootleaf” article on Wookieepedia, licensed under CC BY-SA 3.0. Modified for this site.