	Common Names:	Salsify, Vegetable Oyster
	Family:	Asteraceae
	In Season:	October -ï¿½ 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

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General - Preparing Salsify

Soakï¿½ briefly in cold water,ï¿½ 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 dropï¿½ into acidulated water immediately to prevent them discolouring.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	x	Y	x	x	x	x
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	Y	x	Y	x	Y	x

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ï¿½ Suitable methods and timing for cooking Salsify
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Chunksï¿½ =ï¿½ Boil first 20-30ï¿½ minutes. Drizzle with oil
Boil	y	Chunks ï¿½= 20 - 25 minutes
Fry/Sautï¿½	y	Batons/Slices ï¿½=ï¿½ Boil first. Sautï¿½ in butter until golden brown
Microwave	x	ï¿½
Steam	x	ï¿½
Stuff	x	ï¿½
ï¿½	ï¿½	ï¿½

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