Boiled Salsify

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 lb. salsify
  • white vinegar or lemon juice
  • salt
  • ¾ pt.

Method

Wash and scrape the roots, using vinegar or lemon juice in the water (see Boiled Jerusalem Artichokes). Scrape gently so that only the outside peel is removed. Cut into 4-in. lengths, cook and serve as for Jerusalem Artichokes.