Oyster stew bolsters salsify’s faint oyster taste in this delightful dish
1½lbs. salsify (about 6 roots)
1 (6oz.) can evaporated milk, undiluted
1cancondensed oyster stew
1c. coarse cracker crumbs
1tblsp. butter or regular margarine
Cut off tops of salsify; wash and peel thinly with vegetable peeler. Cut in ½″ slices (you’ll have 3½ to 4 c.), and plunge into cold water containing vinegar to prevent discoloration. Drain. Barely cover with boiling water; add ½tsp. salt and cook until tender, about 15 minutes. Drain, and cool.
Beat eggs; add evaporated milk and oyster stew (there should be 12 to 15 small oysters, actually tiny ones).
Place salsify in greased 1½-qt. casserole. Pour oyster stew mixture over, distributing the oysters about Add crumbs and fold in slightly. Add more salt, if necessary, and a little pepper. Dot with butter and sprinkle with paprika. Bake in moderate oven (350°) 40 to 45 minutes, or until set.