A skirret is a root vegetable that was originally from China, but throughout history was greatly loved by the Romans, Europeans, and especially the Tudor Period of England. In America it was prized and grown also, especially in the Colonial Period. It fell out of favor and you rarely see it today, which is a shame, because it has a flavor like parsnip, a little sweeter and no bitterness. Ian Brendle grows it at Green MeadowFarm, and he is the one who introduced it to me. I offered it at Elwood lastweekend done very simply to the recommendation of Thomas Jefferson Murrey, renowned Chef of The Continental Hotel in Philadelphia and the Astor House in New York City. In his book from the year 1884-Salads and Sauces-He says of the skirret-“They are the whitest and sweetest of esculent roots, and contain a large amount of nutriment. He recommends for an excellent salad to boil and toss with potatoes and celery and mix with a basic dressing, so that’s what we will do.
