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Ratte is a French cuisine classic, although it may have been known as Asparges. The tubers are long, with a white skin and yellow flesh. It has fewer knobbly bits than the Pink Fir Apple but the same waxy texture, but with a "nutty" taste.
RECOMMENDED COOKING METHODS
Ratte has a most excellent flavour, is delicious cooked whole with the skins on and used as a salad or boiling potato, hot or cold, sliced or diced. Some French Michelin Restaurants will cook with the skins on, then peel and mash with large quantities of butter. Wonderful!
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