Baked Vegetable Orchid Roots

This recipe is found in a book on Underground Agricultural Practices, along with five other recipes for cooking with vetirbō urkēdî (there are 6 recipes in total provided in this book, three of which use the roots and three of which use the flowers).

Purpose

Provide instructions on how to make the dish 'baked vegetable orchid root'.

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Baked Vegetable Orchid Roots

Original:
Batshlor Vetirbō Urkēdî Kebultle
2-3 vetirbō urkēdî kebultle
ēlem
zarrus
tūmis
Fūdismōk ēlem-rān afern shir vetirbō urkēdî kebultle-rēn, ot zeshmōk zarrus-rān ot tūmis-rān afern thakle-rān. Batshmōk shir vetirbō urkēdî kebultle-rān sep ingirtyur barzlōvish ūnsip thakle-rān rēyōnor ot sefînor. Misvîtmōk thakle-rān.
(Note: pronounce the phrase '2-3' as nes zog kif ('two to three'))

Translated:
Baked Vegetable Orchid Roots
2-3 vegetable orchid roots
Oil
Salt
Thyme
Pour oil over the vegetable orchid roots, and sprinkle salt and thyme over them. Bake the vegetable orchid roots near hot coals until they pale and soften. Serve them.
(Note: ingirtyur means lit. 'fiery'. However, this is not necessarily the ideal state for coals if you wish to cook something near them)

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Type

Guide, How-to

Medium

Paper

Authoring Date

42599 UTD