Also known as the ‘oyster plant’ because of its sweet, slightly musky taste, this parsnip-like root vegetable is part of the sunflower family.
The pale, creamy flesh beneath its thick, dark skin is great to cook with, and is also high in fibre and contains vitamin E and iron. It can be boiled, mashed or baked and served in place of a potato, and is ideal roasted or added into soups and stews.
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