Baked Dasheens
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Thoroughly clean the dasheens by rubbing or scrubbing to remove loose fiber.
If using small dasheens, scrape them for easier eating.
Rub the scraped dasheens with fat before baking, if desired.
For large corms (2 pounds or more), cut them in half from top to base.
Parboil large corms for 10 to 20 minutes before baking.
Bake and serve
Bake the dasheens until done, which takes slightly less time than potatoes of the same size.
Serve immediately, seasoned with coarse sea salt and plenty of butter or gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dasheens
- Starchy flesh that bakes soft and fluffy, forming the body of the dish.
- Butter
- Adds fat and moisture, enriching the mild flavour and softened flesh when served.
The step that matters
Parboil large corms before baking. Large corms have dense flesh that takes longer to cook through, so parboiling softens them first. This helps them bake evenly without the outside drying out before the centre is tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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