Creamed Salsify


Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The flavour of salsify defies definition. It hovers between asparagus and artichoke, with a hint of oyster. It is perfect with any of the savoury pies or tarts, and also goes well with egg dishes.


  • 675 g/ lb salsify
  • 300 ml/10 fl oz/ cups vegetable stock
  • 25 g/1 oz/2 tablespoons butter
  • 25 g/1 oz/2 tablespoons plain/all-purpose flour
  • 300 g/10 oz/ cups Smetana/low-fat sour cream seasoning to taste


    Trim and peel the salsify. If it is very thin, scrape the dirt and blemishes off rather than peeling it. Wash under running water and then simmer in the vegetable stock for 10 minutes, or until just tender. Raise the heat in the last few minutes so that the stock reduces by half. Remove the vegetable and make a paste with the butter and flour and add a little of it to the stock. Season and then add the Smetana/low-fat sour cream. Put the vegetable back in when the sauce is complete. Watch that the sauce is not too thick and that it does not taste floury - you may not need all the flour and butter to get the left consistency.