Yam Daisy

Murnong produces gangly, milky, white tuberous roots that may be eaten raw, fried or baked. They can be prepared warm with butter, included in salads, mixed with other vegetables, or turned into a paste for desserts.

When eaten raw, the root is similar in texture to radish and has a sweet coconutty and grassy taste. Once roasted or fried the flavour transforms into something similar to a salty potato. You can try the leaves of the plant as well – with their slightly bitter taste they are perfect for salads with some red-wine vinegar dressing.

Murnong Chips:

Pull out Yam Daisy and seperate from roots (Murniong)

1. Thinly slice Murnong into chips sized pieces.

2. Melt butter into a pan and fry the Murnong.

3. Remove when golden brown and season with salt

Condoment suggestions: Honey Mustard

Follow link to watch: https://wwf.org.au/blogs/black-duck-foods-bush-tucker-recipe/