Posted in 'How to', Dahlias, Dalia Tubers, Perennials, recipes, Vegetables, tagged cooking unusual veg, Dahlia tuber recipes, Dahlia tuber rostis, Dahlias taste good, Dill, eating Dahlia tubers, eating unusual veg, james wong on November 24, 2012 |
13 Comments »
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!
p.s. Very good point made by Deborah in comments below (and James Wong in his book), that you shouldn’t cook bought tubers as they will have been treated with pesticides and fungicides.
Read Full Post »
Posted in 'How to', Dahlia tubers?, Dahlias, Dalia Tubers, Fruit, Perennials, Sun loving plants, Vegetables, tagged Are Dahlia tubers edible, Baking Dahlia tubers, Cooking Dahlia tubers, Dahlia_Emery Paul, eating Dahlia tubers, food, james wong on November 20, 2012 |
11 Comments »
There’s been a fair amount written about trying different fruit veg to eat. Mark Diacono’s ‘a taste of the unexpected’ encourages us to eat Day Lily fritters and Fuchsia berries and James Wong is now working with Suttons, promoting seeds for Goji berries and Electric (mouth numbing) Daisies.
So yesterday, when a client asked me to dig up some Dahlias, we thought we’d have a go at cooking them to see if the tubers faired as well in the kitchen as they do in the herbaceous border.
I was baking potatoes last night, so popped a couple of tubers in the oven at the same time. I was quite curious to see how they’d cook, as they already seemed quite a bit more watery in texture than my Red Duke of Yorks. Well, although thoroughly cooked, they still had a crunchy bite but remained quite watery too. The nearest texture I can think of is rather akin to that of a cooked water chestnut. The flesh was fairly tasteless, but with a slightly flowery aftertaste, a bit like rose-water.
Not too convincing (my husband wouldn’t touch them!), but I’m going to persevere with a soup and possibly some bread. There isn’t too much written about eating the tubers, but some do suggest that heirloom varieties have a better flavour than more modern hybrids.
So do I want to grow these heirloom tubers to try out next year? I don’t think so. After my culinary experiments so far (and unless further experiments astound me), I think I’m going to stick to potatoes, and grow these watery tubers for their gorgeous blooms alone.
p.s. James Wong has suggested Dahlia rosti as a recipe, making sure you salt the grated tubers first before cooking to help them hold their shape. Will give this a try….
You might also like:
Read Full Post »