Whitebitter Roots
One of the main ingredients in basically every meal within the cultural borders of Esteneth is the Whitebitter Root, in the region commonly known as a Knoller.
The starchy root can be eaten cooked or fried and is often used as a flour for several dishes.
The Whitebitter Root is a tuber growing in the root of the Whiteblooming Shadow-Lilly, a hardy plant that can grow quickly, with little light and in acidic soil.
As such, the Whitebitter Root was an easily to maintain food source during the early days after the Wyrdmoss covered most of the world.
In the region of Esteneth, every household is growing Whitebitter roots in pots and small plots, aditional to the large fields dedicated to this plant.
Whitebitter Roots is not named for its great taste in raw form.
It is not poisonous when eaten raw but has a very bitter taste and can lead to an upset stomach.
However, there are many possible ways of preparating the root.
Basic Recepies
Boiled Knoller
One of the simplest ways of preparation is boiling the roots in water (or othe rliquids) for about twenty minutes. The tubes should be peeled and cut into roughly same sized chunks. The boiling leads to the root becoming softer and lose most of its bitter taste. If let sit after cooking for a few hours, the taste even becomes slightly sweet. The boiled Whitebitter Roots is often served together with meat or roasted vegetables.Knoller Flour
The roots can be peeled, dried and then stone-ground into a fine flour, that is basis for many other recipies. However, it will then keep some of its bitter taste, giving each product a unique taste. The flour can be used well to thicken stews and sauces. Outside of Esteneth, the flour is usually mixed with any other type of flour to reduce the bitterness. When used for baked goods - like the flatbread or even a sweet honey cake - the bitter taste leads to a very savory tone that pairs really well with most dishes. Knoller Flour is preserved for an exceptionally long period, as long as it is stored in closed containers to keep moisture from it.Rootmash
When boiling the roots in animal fat or fermented seed oil, the resulting roots bnecome very soft and are then mashed. The mash can be served directly as a side dish. In large communal feasts like the Emberlight Festival, the mash is often seasoned with herbs and honey, formed into small cakes and then aditionally baked for a short time in an oven.Fried Rootslices
A simple way of preparation is cleaning and cutting the root into thin slices. These slices can then either be seared in a frying pan or dipped into searing hot oil for a short time. After coolig and drying, the slices are then seasoned - often with a heavy amount of salt. Stored in an air tight container, they can last several months. The slices are well liked as the occasional snack.Observations
Due to the ease of growing these roots in most types of soil, serious consideration of negotiating a trade contract with villages in Esteneth is recommended. While the taste may not be to the liking of all men, the longevity of rations as well as the purity in regards to the Wyrdmoss made from the flour is an undeniable advantage.
Item type
Consumable, Food / Drink
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