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roots can be baked, pureed, dipped in batter, sauteed and made into croquettes and fritters, deep-fried or served au gratin with cheese and breadcrumbs.
They discolour when cut, so drop into water with a dash of lemon juice then boil for 25 mins in salted water with a tablespoon of flour added - peel after boiling. Toss with melted butter and chopped parsley.
try them with a light mornay sauce, deep-fried or served au gratin with cheese and breadcrumbs. Perhaps sauteing them in butter and eating with brown sugar.. Roots can be baked, pureed, creamed for soup or grated raw in salads.