A standard dish comprised of foraged silverweed roots, generally ready in autumn when the roots are at their sweetest and largest.
Observe: It’s unlawful to dig up roots with out landowner’s permission.
Substances
- Recent silverweed roots
- Water (twice the quantity of roots)
- Ghee
- Non-obligatory for serving: yogurt, parched barley flour
Methodology
- Clear the foraged roots totally.
- Place roots in a pot and add water, utilizing a ratio of two components water to 1 half roots.
- Convey to a boil and prepare dinner till roots are utterly smooth. Reserve the cooking liquid if desired – it can have developed a candy style and might be loved as a drink.
- Drain the roots.
- Add melted ghee to the roots and return to warmth.
- Cook dinner for a further jiffy, stirring to mix.
To Serve: Take pleasure in sizzling, both plain or with conventional accompaniments of yogurt and/or parched barley flour.
Observe: For finest outcomes, harvest roots in autumn when they’re naturally sweeter and bigger.
