Salsify Scalloped

Ingredients

• Salsify — (salsijis on scorsonera) is an edible root
• Simply mashed with cream
• a tea-spoonful of anchovy sauce
• a covering of bread-crumbs
• a little melted butter

Method

1. 1

   Boil the salsify until tender, then peel.

2. 2

   Mash with cream and anchovy sauce, place in a dish, cover with bread-crumbs, and drizzle with melted butter.

3. 3

   Bake until brown and serve in coquilles.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 91. The excerpt below is the record exactly as published.

Salsify — (salsijis on scorsonera) is an edible root which we ought to grow abundantly in India. There are two kinds of this vegetable : — the white and the black. The former is called salsijis, the latter scorsonera. The one is gathered in its first year's growth, the other not until it is two years old. I do not know whether any of our horti- -cultural societies have yet introduced salsify or not ; in case it may have been grown, I take the opportunity of recommending the previous recipe (viz. : — a la moelle) as equally applicable to the gently stewed roots of this plant. Salsify has a very perceptible flavour of the oyster (is indeed called the " oyster plant" in America), and forms several delicious entremets. The roots peel easily when boiled, and the pulp is as white as snow. Simply mashed with cream, and a tea-spoonful of anchovy sauce, with a covering of bread-crumbs strewn over it, and a little melted butter

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