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Salsify

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How to prepare and cook Salsify

Salsify Recipes� |� Growing Vegetables |� More Vegetables -� Prep & Cooking times

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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
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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.

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

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Baton Brunoise Chunk Cube Dice/chop Grate Julienne
Y x Y x x x x
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Matchsticks Mashed Paysanne Pur�ed Shred Slice Sulfrino
x Y x Y x Y x
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Suitable methods and timing for cooking Salsify

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Bake/Roast

y

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

Boil

y Chunks �= 20 - 25 minutes

Fry/Saut�

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

Microwave

x �

Steam

x

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Stuff

x �
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