Shakakul Mishri - Sakakul misri - Trachydium Lehmanni
The Shakakul Mishri is a root vegetable closely related to carrot and parsley; all belong to the circle of relatives Apiaceae. It is a biennial plant typically grown as an annual. Its long, tuberous root has cream-coloured pores and skin and flesh, and, left within the ground to mature, it will become sweeter in taste after winter frosts. Shaqaaqul resemble carrots and may be utilized in comparable approaches, however they have got a sweeter flavor, particularly when cooked. They may be baked, boiled, pureed, roasted, fried, grilled, or steamed. When utilized in stews, soups, and casseroles, they give a wealthy taste. In some cases, parsnips are boiled and the stable portions are eliminated from the soup or stew, leaving behind a greater subtle flavor than the whole root, and starch to thicken the dish.