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
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