Photo by Emma Fishman
According to chef Parnass Savang of Atlanta’s Talat Market, this is a rebellious dish. At first he was hesitant about it as it went against all his training: Larb should only be made with meat! When Talat Market was a pop-up, the kitchen at one point had too many butternut squash, carrots, and parsnips lying around. In a late-night menu session to find a solution, co-owner Rod Lassiter suggested using them to make a larb. They tried it, liked it, and customers loved it.