This strange looking root vegetable caught my eye on the weekend. It can be eaten raw or roasted, stewed, blanched or mashed. Once the skin is removed, I diced it into small cubes, following a Jamie Oliver recipe (again). Fry for 5 minutes to give some colour and then cover and simmer with some water or stock for 25 minutes. Once soft it’s ready to eat. You can combine with potato mash or smash it up on it’s own. I served it with salmon and forgot the greens!


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