Salsify Preparation

Ingredients

• salsify
• milk
• butter
• salt
• pepper

Method

1. 1

   Scrape the darkish outside skin off the salsify, steep in cold water, then boil slowly in milk until tender.

2. 2

   Mash and fry in butter with salt and pepper.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 86. The excerpt below is the record exactly as published.

salsify, or " vegetable oyster," is a typical example of a most unaccountably slighted vegetable with us, and yet it is highly appreciated on the Continent and in the United States. The root is long and tapering, becoming fleshy and tender by cultivation, and with a whitish, milky- like juice. It has a rich flavour, not at all unlike that of cooked oysters, whence it derives its name. In preparing salsify for table the darkish outside skin requires to be lightly scraped off, and then it should be steeped for a while in cold water so as to remove any slight bitterness it may possess. Like parsnips, when cooked it requires to be boiled slowly, in the smallest possible quantity of water, until it is abnost ready to melt. If boiled fast, in abun- dance of water, the flavour of both parsnips and salsify is to a great extent dispersed and lost beyond recall. One of the most approved methods of cooking salsify roots is to slowly boil them to tenderness in the smallest possible quantity of milk, and then to mash and fry them in butter, with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.