General Use Suggestions
Salsify can be
used like most other root vegetables. It can be boiled and mashed, like
parsnips and potatoes, or used in soups or stews. You can boil until
tender and dip pieces in batter and
the enjoyed deep-fried. You can also bake it (see recipe below) or even serve au gratin*.
If you choose to boil them, it is best, for flavor purposes, to leave the skin
on until after cooking.
Baked
Salsify
Wash and cut one pound of
salsify into pieces about 1/2
inch in length. (For flavor purposes,
salsify is best boiled with the skin
on.)
Cook the pieces in your favorite stock or seasoned water
until they are tender. While this is cooking, prepare a white sauce.
When the pieces are tender, place them into water, to which a small amount of
lemon juice has been added, to cool enough so that you can removed the skin.
Drain and carefully mix the
salsify and white sauce, place
in a buttered casserole dish, sprinkle with breadcrumbs, add a few small pieces
of butter, and bake for ten minutes in a 350 degree F oven or until the topping is
a toasty, golden-brown.
For a variation, replace the breadcrumbs with seasoned
cracker crumbs or crushed corn flake cereal.
|
* - Au gratin
(pronounced ō-'grä-tən)
refers dishes baked with a topping of made up of cheese and seasoned
breadcrumbs. By using a broiler, the topping should be baked until it is
golden-brown in color.
|