Recipes using nstructions for Skirret
Skirret is one of the many hardy perenniel vegetables which are typically
grown as annuals. In Scotland it is known as crummock and in Germany
as Zuckewurzel. A member of the carrot and parsley family, it is cultivated
for the bunch of wrinkled, greyish roots that form from the crown.
The roots have a sweet, tender white flesh which, when cooked like
salsify or parsnips, is highly esteemed in oriental countries. To
prepare skirret for table, simply scrub the roots and cut them into
suitable lengths for cooking. They can be boiled with a bit of salt
and served, like salsify or parsnips, with butter. The roots can be
stewed, braised, baked, batter-fried, or creamed. They are also delicious
when mashed with potatoes or served with a cheese sauce. Skirret can
be grated or chopped and add to salads, or dressed in a vinegar marinade
and served alone as salad. The flavor is described as very sweet and
unusual, making this vegetable a fine ingredient in stews, curries
and soups
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