Clean and cook skirret roots in boiling, salted water until tender, about 20 to 30 minutes. Drain, peel, and slice lengthwise.
In a frying pan, melt buttern, then add honey or molasses, nutmeg and ginger. Add the skirret to the pan, stir to coat with the sauce, and cook until the roots are glazed and heated through.
Serves 4 to 6.
Source: "Unusual Vegetables: Something New for This Year's Garden" by the editors of Organic Gardening and Farming
