Salsify/Oyster Casserole

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Oyster stew bolsters salsify’s faint oyster taste in this delightful dish


  • lbs. salsify (about 6 roots)
  • 1 tsp. vinegar
  • ½ tsp. salt<


  • 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 ½ tsp. salt and cook until tender, about 15 minutes