Salsify vegetable 311.
(photo credit: Courtesy)
You have probably walked right past this odd looking vegetable a million
times. It's sitting right there next to the turnips. It is an ugly
veggie and as you stare at it and shudder, finally walking away to the
potato display, you are missing out on a great root vegetable.
is a root vegetable and is nicknamed Oyster plant due to its sweet and
mild oyster-like flavor. I think that salsify tastes more like a cross
between asparagus and artichokes, but you get the idea. It is very mild
and sort of sweet. It is also called Goatsbeard due to its odd
Pronounced SAL-suh-fee or SAL-suh-fie, this
overlooked root vegetable is a flavorful alternative to potatoes and can
be served as a puree, an addition to soups or fried to a crispy chip.
Salsify is delicious and an interesting addition to your cold weather
Salsify is available in the fall and winter.
When you have peeled the salsify, be sure to put it in acidulated water
(water with an acid like lemon juice added) to prevent the salsify from
oxidizing and turning rust colored.Salsify Fritters
¾ pound of salsify
Extra virgin olive oil
1 garlic clove, minced
1 small red chili, finely diced (optional)
3 tablespoons finely chopped coriander
1 egg, lightly beaten
1-2 tablespoons flour
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1. Peel and coarsely grate the salsify.
Heat a medium sauté pan, lightly coated with olive oil and over sauté
the salsify until softened (about 10 minutes). Transfer to a bowl and
mix with the garlic, chili, coriander, egg and flour. Season generously.
Form the mixture into six fritters. Warm the olive oil in a frying pan
over a medium heat, and cook the fritters until golden, about four
minutes a side.Salsify Puree
2 tablespoons lemon juice
2 pounds black or white salsify
4 cloes of garlic, roasted
2 1/2 tablespoons butter
3/4 cup milk
1/2 tablespoon horseradish
salt, to taste
1. Fill a large bowl with cold water, and add the lemon juice to create
an acidulated bath. Peel the salsify, and cut it into two inch lengths,
slipping the pieces into the bath as you work (this keeps the salsify
from turning rust colored)
2. Drain the salsify and process the salsify in a food processor, fitted with a shredding disc, until grated.
3. Bring a medium saucepan of water to a simmer and add the grated salsify. Simmer until tender (about 10 minutes).
4. Drain, and puree with remaining ingredients. Garnish with parsley. Serve with roasted fish or sautéed vegetables.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.