Turning Raw Crops into Baked Food with Smelting, Smoking and Campfires

Which Crops Need Cooking

Many root and tuber crops cannot be eaten raw and must be cooked first. The cookable crops are Arrowroot, Cassava, Jicama, Parsnip, Rutabaga, Sunchoke, Sweet Potato, Taro, Turnip, and Water Chestnut. Each has a baked result: Baked Arrowroot, Baked Cassava, Baked Jicama, Baked Parsnip, Baked Rutabaga, Baked Sunchoke, Baked Sweet Potato, Baked Taro, Baked Turnip, and Baked Water Chestnut.

Three Cooking Methods

You have three ways to cook these, and all three produce the same baked item:

• Furnace (smelting): put the raw crop in the top slot and fuel in the bottom slot.
• Smoker (smoking): same input and fuel, but faster — best when you are processing a large harvest.
• Campfire (campfire cooking): place the raw crop directly on a lit campfire.

Use the smoker for bulk batches and a campfire when you are cooking outdoors without a furnace nearby.

Other Roasted Items

Several non-root crops also have cooked forms: Roasted Garlic, Roasted Kohlrabi, Roasted Leek, Roasted Mushroom, Roasted Onion, Roasted Peanut, Roasted Radish, Roasted Rhubarb, and Roasted Scallion. Cook these the same three ways. Keep a smoker running next to your farm so harvested crops go straight from field to cooked food.