During the walk through the veggie market in Cameron highlands we came across
a squiggly white things
kept in most vegetable stores.At
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
I confirmed it was not worm
Then what. With my broken
Chinese..mix, I managed to get an answer
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….
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
Sauteed Knot root/ chinese artichokes / crones
- 1 cup knot roots cleaned
- 3 cups Water
- 1 tbsp butter
- salt to taste
- crushed black pepper to taste
- 1 tsp parsley finelychopped
- 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.