Droma marku (buttered silverweed roots)

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

1. Clean the foraged roots thoroughly.
2. Place roots in a pot and add water, using a ratio of 2 parts water to 1 part roots.
3. 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.
4. Drain the roots.
5. Add melted ghee to the roots and return to heat.
6. 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.