How to cook salsify

Harrison Clayton September 15, 2021 3

Salsify, also known as oyster plant or vegetable oyster, is a root vegetable that is not widely known or used, but once you taste it, you’ll be hooked! This unique vegetable has a mild flavor that is often described as a cross between asparagus and oysters. Salsify can be cooked in a variety of ways, including boiled, roasted, or sautéed. Whether you are a seasoned chef or a beginner in the kitchen, learning how to cook salsify will introduce you to a whole new world of flavors.

Before you dive into the cooking process, it is important to understand how to prepare salsify properly. Similar to other root vegetables, salsify should be washed and peeled before use. The outer layer can be tough and fibrous, so peeling it will reveal the soft, creamy flesh underneath.

One popular method of cooking salsify is boiling. To do this, simply place the peeled salsify in a pot of boiling water and cook until tender, usually around 10-15 minutes. Once cooked, drain the salsify and allow it to cool for a few minutes before slicing it into bite-sized pieces. You can then season the salsify with salt, pepper, and herbs of your choice to enhance its flavor.

If you prefer a more crispy and caramelized texture, you can try roasting salsify in the oven. Preheat your oven to 425F (220C) and toss the peeled and sliced salsify with olive oil, salt, and pepper. Spread the salsify out on a baking sheet in an even layer and roast for about 20-25 minutes, or until golden brown and tender. The roasting process will intensify the flavor of salsify and give it a slightly sweet and nutty taste.

Essential steps for preparing salsify dish

Follow these steps to prepare a delicious salsify dish:

Start by washing the salsify roots well under running water to remove any dirt or impurities.
Peel the salsify roots using a vegetable peeler or a small knife. Remove the outer tough layer until the white flesh is visible.
Fill a large bowl with cold water and add a splash of lemon juice. This will prevent the salsify from turning brown as you peel and cut it.
Cut the peeled salsify roots into small, bite-sized pieces. You can slice them crosswise or lengthwise depending on your preference.
Place the cut salsify pieces into the bowl of cold water with lemon juice to prevent discoloration.
Bring a pot of salted water to a boil. Drain the salsify pieces from the cold water and add them to the boiling water.
Cook the salsify for about 10-15 minutes or until tender. Test for doneness by inserting a fork into a piece of salsify; it should easily go through.
Once the salsify is cooked, drain it well and pat it dry using a clean kitchen towel or paper towels.
Heat some butter or oil in a pan over medium heat. Add the cooked salsify and sauté for a few minutes until lightly browned.
Season the salsify with salt, pepper, and any other desired herbs or spices.
Serve the salsify as a side dish or incorporate it into your favorite recipes such as soups, stews, or roasted vegetable medleys.

1. Selecting Salsify Roots

When choosing salsify roots, look for ones that are firm and straight. Avoid roots that are wrinkled or have soft spots.

It is recommended to choose small to medium-sized roots, as they will have a milder flavor and tend to be less fibrous.

2. Preparing the Roots

Start by peeling the salsify roots using a vegetable peeler or a paring knife. The outer skin can be quite tough, so make sure to remove it completely.

After peeling, immediately place the salsify in a bowl of water mixed with lemon juice or vinegar to prevent discoloration.

3. Cleaning the Roots

Once the roots are peeled, you will need to clean them thoroughly to remove any remaining dirt or debris:

Fill a bowl with cold water.
Place the peeled salsify roots in the bowl.
Using your hands, gently rub and agitate the roots in the water to loosen any dirt.
Remove the roots from the water and rinse them under running water. Repeat this step if necessary.