Sauteed exotic Knot Root fresh from the Cameroon highlands

During the walk through the veggie market in Cameron highlands we came across

a squiggly white things

kept in most vegetable stores.At

first

I dismissed it thinking it is meal worm and wanted to do nothing with it. As I was standing to buy some other tubers, the curious cat in me jumped out to observe more closely. Upon close

examination

I confirmed it was not worm

….

Then what. With my broken

malay

Chinese..mix, I managed to get an answer

….

Ginseng.
My brain flashed…this definitely is not ginseng. We tried eating it

….

I felt it’s like a tuber.
Nevertheless, decided to buy it…so bought a minimal quantity

..

Later back home   was on severe internet hunt to understand what this alien tuber was(I was convinced but then …it was a tuber)
Lo..and behold, my heart skipped a beat when I read it under gourmet produce….

vola..

I am going to make gourmet tuber…yippeee.
So here we are with just a handful of knot root / Chinese artichokes/ crones..ready to be appreciated in the simplest way I can think of sauteed in butter

 Try out some easier continental recipes

Sauteed Knot root/ chinese artichokes / crones

The knot roots though a tuber are not as starchy as the potatoes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine Continental, Vegetarian
Servings 2 people

Ingredients
  

  • 1 cup knot roots cleaned
  • 3 cups Water
  • 1 tbsp butter
  • salt to taste
  • crushed black pepper to taste
  • 1 tsp parsley finelychopped

Instructions
 

  • To clean the knot roots, drop the in water and clean gently with a brush.
  • Set about two cups of water to boil.
  • Drop in the cleaned knot roots when the water starts boiling.
  • It takes far lesser time than boiling potatoes...check with a skewer
  • Check with a skewerabout 5 minutes If pierces without resistance..it's done. Drain and set aside.
  • Warm up butter in a pan. Add the cooked drained knot roots into the butter and saute gently.
  • The tubers take a roasted aroma.
  • Sprinkle in salt and pepper to taste. Garnish with parsley ..and serve.
Tried this recipe?Let us know how it was!
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