MARK MAZER AND FREDRIKA MAZER markmazerandfm13@earthlink.net
Thu, 10 Nov 2011 09:00:45 PST
 Generally they are prepared like potatoes, but 
> have a sweeter taste and cook much faster. I'm open to trying new 
> versions after enjoying them a few different and obvious ways.
Piroghi filling with carmelized onions, empanada filling with chopped fresh
herbs, peeled and thin sliced then quick pickled in salt sugar and rice
vine vinegar, dash of chili flakes, curried with lentils and split yellow
peas and sweet potato, sliced thin, tossed in olive oil, shingled and
roasted over a bed of leeks, uncover last half hour to crisp surface,
gratin of with sage cream, shredded with onion, an egg and a little
flour..shallow fried like latkes.

The new cultivars are much better, fewer oxalates and sweeter.

Mark Mazer
Hertford, North Caroina USA
Zone 8

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