Skirret (Chervis)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. The root (fleshy white tubers the size of a finger), with a delicate sweet taste, is the part eaten, and may be cooked in any way given for parsnips.
  2. Abroad it is much used as a garnish.
Original Text · last edited 4 days ago
Skirret (Chervis).—Brought over from China, this root was at one time very popular, as it is a good winter vegetable, if dug up as soon as the plant’s summer growth is over. The root (fleshy white tubers the size of a finger), with a delicate sweet taste, is the part eaten, and may be cooked in any way given for parsnips. Abroad it is much used as a garnish.
Notes
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