Are your daylilies out of control? Do your friends pretend they're not home when you show up with a bucket of tubers? Did you know they're actually (*gasp*) edible? Here's a delicious way to use up those extra tubers.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
112 Calories
Recipe Instructions
Step 1
Clean tubers of excess dirt and trim away any small rootlets that may cling to them. Cut off any green leaves or stems.
Step 2
Add enough salted water to a large stockpot to cover the tubers; bring to a boil. Boil them like potatoes until they are tender, about 15 minutes. Remove pot from the heat and drain. Pour in enough cool or cold water to cover tubers and let sit for a few minutes until tubers are cool enough to handle.
Step 3
Drain cool water from tubers and "peel" them by pinching one end and allowing the tuber to come out of its skin. They should look a lot like bite-sized chunks of peeled potato at this point.
Step 4
Heat butter and olive oil in a large skillet over medium-high heat until oil is shimmery. Add tubers and garlic and season with salt and pepper. Cook until heated through, about 5 minutes. Serve immediately.
