Tubesday Dinner: Name Root

For Tubesday dinner, Karl and I decided to attempt preparation of one wild card tuber. We found a strange looking one at Giant Eagle for $1.99/lb called the Name root. When we got home, we couldn't find much about it, except for this one website, which said it is also known as a yam.


To prepare it, I followed the directions from one of the recipes on the website. Really, I think you could treat this root like a potato. But do not be surprised when you slice it open. This thing is NOT like a potato when it is raw. The flesh is slimy and fibrous. It was quite a turnoff for me. The skin is also rather tough, but I managed to peel it with a regular vegetable peeler without too much difficulty. The finished product tasted in texture like a potato, but the flavors were only what seasonings I put on it. If it's possible, this is more bland than your average Idaho potato.

I probably wouldn't purchase this again unless someone convinced me rather thoroughly that they had a genius recipe for it that transformed it. It just wasn't worth the trouble, in my opinion.


Baked Name Root Slices

1 Name Root, peeled and sliced very thin (like potato chip wedges)
1 TBSP butter, melted
1 TBSP canola oil
salt and pepper

Preheat the oven to 400˚F. Arrange the name root slices on a baking dish in one layer.

Mix the butter, canola oil, and salt and pepper to taste in a small container. Brush the mixture over the slices, using all of it.

Bake in the oven for 20-30 minutes, until the slices are browning and crisp. Enjoy hot.