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Salsify

How to prepare Salsify

How to cook Salsify

 

Salsify Recipes  |  Growing Vegetables |  What's In Season 
More Vegetables -  Prep & Cooking times

 

 Common Names: Salsify, Vegetable Oyster
Family: Asteraceae
In Season: October -  February (best)
Buying: Choose roots which are firm and smooth preferably with their tops in tact.
Storing: Up to 2 weeks wrapped in moist kitchen paper and stored in the crisper drawer of the refrigerator
Serving Allowance: 100g/4oz Per person
 

General - Preparing Salsify

Soak  briefly in cold water,  scrub well then peel it with a potato peeler. If a gluey sap oozes out don't worry - it's quite normal. Cut into short lengths and drop  into acidulated water immediately to prevent them discolouring.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
Y x Y x x x x
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x Y x Y x Y x

 

Suitable methods and timing for cooking Salsify
     

Bake/Roast

 y

Chunks  =  Boil first 20-30  minutes. Drizzle with oil

Boil

 y Chunks  = 20 - 25 minutes

Fry/Sauté

 y Batons/Slices  =  Boil first. Sauté in butter until golden brown

Microwave

 x  

Steam

 x

 

Stuff

 x  
     

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