Prep
5 min
Cook
10 min
Total
15 min
Servings
4 serv.
Skirret is that little white tuber you find at the market in autumn. The trick is not to boil them too hard, or they become mushy. Here we poach them gently, barely trembling, in a spiced broth where lemon and white wine make all the difference.
Ingredients for 4 servings
- Olive oil
- Juice of 3 squeezed lemons
- Thyme, bay leaf, clove, coriander seeds and fresh coriander
- Cracked pepper
- 2 tablespoons tomato paste
- 1 sliced onion
- 1/2.1 qt (2 l) white wine
- 14 oz (400 g) skirret
- Salt
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