Category: Salsify
Salsify Frittata with Cilantro and Chili
Salsify is a delicious, earthy root that can be treated much like other roots. It's delicious here offset by a bit of smokiness and heat and enlivened with fresh herbs. This is a very vegetable heavy frittata, with just enough egg to hold it all together. Feel free to add more eggs if you're feeding more people or just would like a fluffier texture.
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Roasted Salsify with Gremolata (Parsley, Lemon Zest, Garlic)
The salsify tastes a bit like a cross between an artichoke and a celery root here and is nicely balanced by the bright parsley, garlic and lemon garnish.... Read more »
Salsify and Potato Soup with Bacon and Thyme
This is a lovely, light wintry soup. The earthy salsify makes it interesting.... Read more »
Saslify and Mushroom Ragout
This is a woodsy stew/sauce that is delicious over polenta, pasta, with any cut of meat or chicken or just as is with a piece of crusty bread and a salad.
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Salsify with Vinaigrette
This is a simple preparation that is nice and bright and welcome in the wintry months.
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About: Salsify
Salsify is in the sunflower family and is a mild and versatile winter vegetable. It is sometimes referred to as Oyster Plant as some find it reminiscent in flavor to oysters. It was popular in Victorian Times and was first cultivated in the 1500s in Italy and France and is still more readily consumed in Europe. It is similar to Burdock though a bit more delicate.
There are black and white varieties but in both cases the flesh is pale and creamy. The skin needs to be peeled, either before or after cooking. The flesh oxidizes quickly once peeled so cook them right away or soak in acidulated water--water to which you've added lemon juice or vinegar.
Salsify has a mild and slightly nutty flavor a bit akin to artichokes or jerusalem artichokes. It can be steamed, boiled, roasted or sauteed. It's a nice addition to soups, is delicious steamed and then mashed by itself or with other roots or boiled and then dressed with a tangy vinaigrette. When young and tender it can also be enjoyed raw, thinly sliced in salads.
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