Recipe - Glazed Skirret

1 pound Skirret roots
2 tablespoon Butter
1 tablespoon Honey or molasses
1/8 teaspoon Nutmeg
1 pn Ground ginger

Clean and cook skirret roots in boiling, salted water until tender, about
20 to 30 minutes. Drain, peel, and slice lengthwise.

In a frying pan, melt buttern, then add honey or molasses, nutmeg and
ginger. Add the skirret to the pan, stir to coat with the sauce, and cook
until the roots are glazed and heated through.

Serves 4 to 6.

Source: "Unusual Vegetables: Something New for This Year's Garden" by the
editors of Organic Gardening and Farming
Posted to MMRecipes Digest V4 #070 by Linda Place
placel@worldnet.att.net on Mar 10, 1997.