Schelome

This is now my favourite AMA ever.

I am visiting my parents at the moment, so I do not have a list, or I would totally be down for some orders.

Bonus points to people that report back with pictures!

I, not being a chef, would like to add that it is great in bolognese, just roasted in the oven with a bit of olive oil, or glazed with honey.

I usually buy a few since they last long, are cheap and adds both flavour and volume to stews.