Salsify Recipes

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 then 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 o-'grä-t?n) 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.