Skirret

I got James Wong's Homegrown Revolution from the library a few days ago and found skirret amongst his recommendations. I think my grandparents grew this but don't remember what it tastes like. SWMBO looked at the picture and asked how do you peel it? Can anyone shed any light?

Now I thought that skirret was relaltion of the carrot/parsnip family so you need to make sure you avoid any old and woody-centred roots, as these will not mash well

But .. with young and tender roots you can just scrub them rather than peel them, and then boil until tender and mash with butter and balck pepper.

This is the root my mum knew as crummock I think, so we had this when I was a child.

Distance lend enchantment to the view I know, but as I recall it was sweet tasting like parsnip, but much miler in flavour