Name: Creamed Salsify
Prep time: 5 min
Total time: 5 min
Ingredients: 25 g/1 oz/2 tablespoons butter; 300 ml/10 fl oz/1¼ cups vegetable stock; 675 g/1½ lb salsify; 25 g/1 oz/2 tablespoons plain/all-purpose flour; 300 g/10 oz/1¼ cups Smetana/low-fat sour cream seasoning to taste

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

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.

Ingredients

675 g/1½ lb salsify
300 ml/10 f

Method

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

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Creamed Salsify

Ingredients

Method

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