SC - silver beet roots

[Christina van Tets]

Hello the list!

To be honest, I have used silver beet roots in cooking, and they were quite 
acceptable (to a PhD student and his wife on a single scholarship, just 
about anything is acceptable!).  When I grow them myself, I don't cut the 
whole plant off at the base as they do for the market, I only cut the leaves 
that I think are big enough to use (sure the little ones are nice, but if I 
leave them a week or two I'll get more out of them), and by the end of the 
season the roots are crawling out of the ground because the collar that the 
picked leaves have created is so big.  I'd say they were as big as 'normal' 
carrots.  As I said, they were acceptable, though not anything special.  I 
don't see why one couldn't/wouldn't have done this in period, but then again 
I don't see any proof one way or the other.

Cairistiona

PS.  If you peel then and slice them into thinnish longish strips,
they're actually quite good with a cheese sauce.  But then I also use 
coriander roots...

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