Salsify

Salsify

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Encyclopedia of Food and Cookery

A white-skinned root vegetable, sometimes called oyster plant because its flavour is akin to that of oysters.

Basic preparation: Wash the roots, then thinly peel; drop them into a bowl of acidulated water to prevent discolouration.

Salsify may be served in white or cream sauce, or tossed in butter and parsley, or fried in a light batter, but the vegetable must be pre-cooked before proceeding with any of these preparations. To pre-cook: Simply drop the prepared vegetable, cut into lengths of about 5 cm, into boiling salted water and cook for 20–25 minutes. Drain, then finish as desired.

Scorzonera (Black Salsify) has a brownishblack skin; otherwise, it closely resembles salsify in flavour and texture. Prepare and use it in the same way as white-skinned salsify.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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