You probably haven’t met skirret yet. It’s an old-fashioned root that slipped out of modern kitchens but deserves a place on your plate. In August 2023 we covered why this sweet, slightly nutty root matters and how to actually cook it without fuss.
Skirret brings real nutrition in a small package. It’s a solid source of fiber, vitamin C, potassium, and small amounts of iron — so it helps digestion, supports immune function, and keeps electrolytes balanced. The flavor is mild and sweet, which makes it easy to swap in for potatoes or carrots when you want something a bit different.
If you’re watching digestive health or aiming to add more whole-food carbs, skirret fits. It’s lower in starch than a potato but still filling, so a modest portion goes a long way. People who like root vegetables will find it familiar, and picky eaters often accept it because it isn’t bitter or overpowering.
Buying: look for firm, smooth roots without soft spots. Farmers markets and specialty grocers carry it seasonally; check the root vegetable or heritage produce sections. If you can’t find fresh, some markets sell it frozen or candied.
Storing: treat skirret like other roots. Keep it unwashed in a cool, dark place or in the crisper drawer wrapped in paper — it stores for several weeks when dry and cool.
Basic prep: scrub well and peel if the skin is thick. Smaller, tender roots can be left unpeeled. Cut into sticks or rounds depending on the recipe.
Roasted skirret: toss 400 g (about 3–4 cups chopped) with 1–2 tbsp olive oil, a pinch of salt, and fresh thyme. Roast at 200°C (400°F) for 25–30 minutes until edges brown. Roasting brings out sweetness and gives a crisp bite.
Mashed skirret: boil chopped skirret for 15–20 minutes until tender, drain, mash with 1–2 tbsp butter or olive oil, a splash of milk or stock, and black pepper. Use as a side instead of mashed potatoes.
Quick sauté: slice thin, sauté with garlic and lemon zest for 6–8 minutes. Add a drizzle of honey and chopped parsley for a fast side dish that pairs well with fish or chicken.
Salads and soups: peel and julienne raw skirret for a crunchy salad add-in, or cube and simmer in vegetable soups for sweetness and texture.
August’s post aims to make skirret easy to try. Pick one simple recipe — roast or sauté — and see how it fits your meals. If you like it, try swapping it into recipes where you'd normally use potato or parsnip and tell us what worked best for you.
Get this, folks! There's a new superfood sheriff in town, and it goes by the name of Skirret. This under-the-radar veggie, hidden away from the limelight for far too long, is jam-packed with nutrients that'll supercharge your health journey. I mean, who wouldn't want a piece of this fibrous, vitamin-rich dynamo? So, let's raise a carrot to Skirret, the unsung hero of superfoods, and welcome a healthier lifestyle with open arms and open mouths!