A new local ingredient called as Tatsoi, from the Columbia Pike market is reported to be the new ingredient for Thanksgiving dinner. Facts provide that this green leafy vegetable is a close cousin of bok choy and turnip, but quite unlike to the flavor of its cousins in the Brassica family, the green leaf has mild mustard flavor and hence called as Spinach Mustard.
Washington Post points that tatsoi can replace mild spinach with added flavor and can give home cooks relief from apprehending E coli contamination. The best scope with tatsoi is that the diners can experience a change to the normal sweet and sour thanksgiving spinach salad and can introduce tatsoi in soups and fries as flavor enhancer.
Apparently this green alternative can add gourmet element as a side dish with grilled halibut, bok choy and risotto. High in vitamins, calcium and folate the diners cannot have a better bet with a flavorful and nutritious thanksgiving salad or stew.
