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Salsify
Appears in
By Jeremy Round
Published 1988
Sometimes called ‘vegetable oyster’. A long, slender, pale skinned root vegetable. Most of the best in the shops is imported from Belgium and France although there is a small British crop. It and the dark skinned scorzonera are interchangeable in recipes.
Look for firm, smooth, regular, tapered roots and handle them carefully. They almost invariably come covered in dirty sand and so must be thoroughly scrubbed. Damage results in the vegetable “bleeding”. Use stainless implements and acidulated water to keep cut vegetable from discolouring and when boiling. Better to peel after cooking.
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