Salsify Cakes

Preparation info

  • Difficulty


  • Makes 12 cakes, or



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve these with ham and eggs, or with maple syrup or honey


  • lbs. salsify (about 6 roots)
  • 1 tsp. vinegar
  • ½ tsp. salt
  • tsp. pepper
  • 3 to 4 tblsp. butter or margarine
  • tsp. garlic powder
  • Flour


  • Cut off tops and wash salsify; peel thinly with vegetable peeler; cut in 1″ lengths. Drop immediately in cold water to cover with vinegar and salt added. Bring to a boil and cook, covered, until tender enough to mash, 15 to 20 minutes. Drain thoroughly.
  • Mash salsify, adding pepper, 1 tblsp. butter and garlic powder. Form in flat cakes about 3″ in diameter; dredge lightly with flour. Cook in remaining butter.