Scorenza

It's the first time I've grown this root - it might not look very appetising but tastes alright actually, and makes a useful addition to the winter crops. The skin is black but the flesh inside is white - you cook it in the skins then peel them off before eating. It's also a perennial so any bits of root I snap off will grow again next year, which is handy. Makes a change from carrots and parsnips too.