A traditional dish made from foraged silverweed roots, commonly prepared in autumn when the roots are at their sweetest and largest.
Note: It is illegal to dig up roots without landowner’s permission.
Ingredients
- Fresh silverweed roots
- Water (twice the volume of roots)
- Ghee
- Optional for serving: yogurt, parched barley flour
Method
- Clean the foraged roots thoroughly.
- Place roots in a pot and add water, using a ratio of 2 parts water to 1 part roots.
- Bring to a boil and cook until roots are completely soft. Reserve the cooking liquid if desired – it will have developed a sweet taste and can be enjoyed as a drink.
- Drain the roots.
- Add melted ghee to the roots and return to heat.
- Cook for an additional few minutes, stirring to combine.
To Serve: Enjoy hot, either plain or with traditional accompaniments of yogurt and/or parched barley flour.
Note: For best results, harvest roots in autumn when they are naturally sweeter and larger.