Cook what you grow
Skillet-Roasted Wild Tubers with Herbs
Groundnuts or arrowhead tubers treated exactly like fingerling potatoes: parboiled, then crisped cut-side down in butter with rosemary and garlic. Fried eggs on top turn it into a rustic supper.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 1½ lb groundnuts or arrowhead tubers, scrubbed well, halved if larger than a walnut
- 3 sprigs fresh rosemary or thyme
- 3 cloves garlic, smashed, skins on
From the pantry
- 3 tbsp butter
- 2 tbsp olive oil
- 1 lemon (optional) · cut into wedges
- 4 eggs, fried, to make it a meals (optional)
- salt · to taste
- black pepper