Grassfed pot roast and roasted root veggies.

I roasted a bunch of root veggies to do a taste test. Daikon radish, parsnips, sunchokes, celery root, rutabaga, and jicama. Celery root tasted most like a potato, followed by sunchoke then rutabaga. Jicama was the worst tasting. Don't think they take well to roasting. The other two pretty much tasted like cooked versions of their raw selves - roasting did not improve or worsen them from raw. Didn't get to try regular red radishes.