I know I found roast dahlia tubers less than convincing, but James Wong was kind enough to supply me with a dahlia rosti recipe, so I thought it was worth giving it another go. And this time round, the Dahlias proved their worth, the rostis were delicious and so now I have to take it all back!
I used 1kg of tubers, which I thought was a lot, but once grated and as much liquid squeezed out of them as possible, made a perfect lunch for me and 3 others. We invited foodie friends Simon and Julia to sample the rostis with us, and all of us gave them the thumbs up. The rostis don’t have a very strong flavour, but what they do have is a lovely juicy, bouncy texture which works really well with the smoked salmon, dill, sour cream and onions. I don’t often dig up a kilo of dahlia roots, but I’ll know what to do with them next time if I do!