Today I collected a bunch of them:
The edible part is a bulblike stem at the base:
The native folks would have just buried the whole nasty dirty stem in a pit of coals and let it cook overnight, but I cleaned mine. As with artichokes, you're left with a lot of inedible bits and a tiny nugget of food. I'll probably need to peel these more:
I'm going to put these in the slow cooker tomorrow and then try to figure out a way to make them tasty. Just cooked plain they have a bland plant-like flavor. I'm wondering if some kind of marinade might help.
More about this experiment tomorrow!
Here they are in a pickle jar:
Tyler Ludens wrote:We tried the marinated hearts and my husband said they taste "like dirty pickles." So they get the designation: Yucky.
The native folks would have just buried the whole nasty dirty stem in a pit of coals and let it cook overnight ...
This is just a wild guess, but I'm wondering if the fire pit method unlocks the tastiness of sotol. I'd take a cue from traditional cooking here and try oven roasting them next time to see if it improves the flavor quality.
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