My second go at baking Canna Lily roots has convinced me that these starchy rhizomes really deserve a place in a home grown food diet. This time around they were cooked for about 45 minutes, with garlic, olive oil and pepper and they emerged golden and appetising, looking pretty much like roast potatoes. If anything, these ones were more delicious than the first lot I tried several days ago, with no flouriness and plenty of sweetness. The photos show the simple stages of preparation and the final result. Next time, I'll try them in a stew or soup or steamed.
Also it's great in microwave. And with onion and in soup. Young leaves have good taste in salad.
ReplyDeletewhat temperature did you cook them at ?
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