The creases trap a lot of soil, so they will need a good clean. Soak for 10 mins to loosen the dirt, then scrub well. No need to peel.
For maximum lemonyness, eat raw, grated or thinly sliced in a salad or slaw. Alternatively, roast whole for 20 mins with a little oil and salt; they won’t be worlds away from a roast spud. They are also good cooked very lightly – simply chop into 2cm pieces and sauté in a pan with a little oil and salt for 10 mins.
Store in the fridge; will keep well for over a week.
Country of origin
Grown in France.