FoodFood InformationVegetablesLeafy Greens
Also known as "oyster plant" for its delicate, oyster-likeflavor, salsify was first commonly used in Europe in the late 16th century.Though still a favorite in European countries today, it has yet to achievethe same popularity in the New World. Salsify looks something like parsnips.The roots are light brown and smoothly tapered, growing up to 10 incheslong; the flesh is off-white. Scozonera, or black salsify, is a dark-skinnedrelative.
Salsify is a fairly good source of potassium; it has no measurable sodium.One cup of cooked salsify supplies anywhere from 16 to 94 calories, dependingon whether the root is freshly pulled (calories increase with storage).
A note of caution: Salsify can cause gastric distress and should be consumedin moderation.
Look for stiff, evenly shaped, medium-size roots with no obvious flabbiness.
Allow about 1/3 pound per person.
Refrigerate, unwashed, in a plastic bag for up to 1 week.
Rinse well, then peel. Immediately plunge into acidulated water (3 tablespoonsvinegar or lemon juice per quart water) to prevent discoloration. Cut intostacks, slice, or dice.
Boiling. Peel 1 to 1 1/2 pounds salsify and cut into 1/4 inch-thick slices.In a 3 to 4 quart pan, boil salsify, covered, in 2 inches acidulated wateruntil tender when pierced (3 to 6 minutes). Drain.
Butter-steaming. Cut salsify into 1/4 inch-thick slices. Butter-steam upto 5 cups, using 1 to 2 tablespoons butter or margarine. Cook, stirring,for 30 seconds. Add 4 to 5 tablespoons acidulated water, cover, and cookjust until tender to bite (3 to 6 more minutes).
Roll cooked salsify in melted butter in a frying pan, lightly
sprinkle with sugar, and cook until glazed. Sprinkle cooked salsify with
freshly grated Parmesan cheese or serve it with béchamel sauce.
Available late autumn through early spring.
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