| 1 | Skirret is one of the many hardy perenniel vegetables which are typically grown as annuals. |
| 2 | In scotland it is known as crummock and in germany as zuckewurzel. |
| 3 | A member of the carrot and parsley family, it is cultivated for the bunch of wrinkled, greyish roots that form from the crown. |
| 4 | The roots have a sweet, tender white flesh which, when cooked like salsify or parsnips, is highly esteemed in oriental countries. |
| 5 | To prepare skirret for table, simply scrub the roots and cut them into suitable lengths for cooking. |
| 6 | They can be boiled with a bit of salt and served, like salsify or parsnips, with butter. |
| 7 | The roots can be stewed, braised, baked, batter-fried, or creamed. |
| 8 | They are also delicious when mashed with potatoes or served with a cheese sauce. |
| 9 | Skirret can be grated or chopped and add to salads, or dressed in a vinegar marinade and served alone as salad. |
| 10 | The flavor is described as very sweet and unusual, making this vegetable a fine ingredient in stews, curries and soups. |
