Seasons/Availability
Yellow Name roots are available year-round.
Selection
When selecting Yellow Name roots, choose specimens that are heavy for their size and have taut, smooth skins. Avoid any that have cuts, bruises or soft spots.
Storage
Yellow Name roots can be refrigerated in a perforated plastic bag for up to two weeks. They can also be peeled and boiled then stored in the refrigerator or freezer for up to six months.
Preparation
Before cooking with Yellow Name root, scrub it thoroughly under running water using a vegetable brush as the skin is thick and covered with tiny thorns. Peel away the skin before slicing into desired shapes or cubes for cooking. Boil until tender but still firm. Add seasonings of choice to enhance flavor. Roast, mash and fry for a variety of recipes. When grating the root, be sure to wear gloves as it can cause skin irritation.
Nutritional Value
Yellow Name roots are a good source of vitamin C, dietary fiber, phosphorus and zinc. They also contain smaller amounts of iron, calcium and magnesium.
Uses/Serving Ideas
Yellow Name root is often used in soups and stews or boiled and mashed like potatoes. It can be diced into cubes or sliced thin then stir-fried with vegetables or added to curries. Roast slices on top of salads for a crunchy texture contrast. Grate it finely and mix into bread doughs or add to veggie burgers for an extra bit of flavor and nutrition.
Yellow Name root is also a great snack food when baked into chips or roasted with olive oil, garlic and herbs. Enjoy it as a side dish served with fish or meat dishes or serve mashed with butter for a delicious alternative to mashed potatoes.
