Stewed Salsify

Ingredients

• 20 heads of salsify
• a small onion
• half a carrot
• half a turnip
• half a head of celery
• J lb. of lean bacon
• 1 oz. of flour
• a quart of stock or water
• a tablespoonful of cream
• one of chopped parsley
• a little lemon juice
• season with pepper
• grated nutmeg
• castor sugar

Method

1. 1

   Scrape and cut salsify into 2-inch pieces, sprinkle with salt, and steep in water and milk.

2. 2

   In a stew-pan, cook onion, carrot, turnip, and celery with bacon for 20 minutes.

3. 3

   Mix flour with milk, stir in stock, add salsify, and simmer until tender.

4. 4

   Add cream, parsley, lemon juice, and seasonings.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 83. The excerpt below is the record exactly as published.

Stewed Salsify. Scrape about 20 heads of salsify, cut them into pieces about 2 inches long, sprinkle them with salt, and steep in water and milk. Cut a small onion, half a carrot, half a turnip, and half a head of celery, into small pieces ; put these in a stew-pan with J lb. of lean bacon cut into pieces. Cook for 20 minutes. Mix 1 oz. of flour with a little milk and stir in, fill up with a quart of stock or water, stir and bring it to boil, put in the salsify, and let them simmer gently till tender. Add a tablespoonful of cream, one of chopped parsley, and a little lemon juice ; season with pepper, grated nutmeg, and castor sugar

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