Cooking Salsify

Salsify produces a long white tap root rather like a carrot and is closely related to scorzonera, with which it is almost interchangeable. Its flavour is difficult to describe, perhaps a little like a parsnip but not at all sweet. It is not a very widely known or eaten vegetable, but ask any decent greengrocer and he will get you some when it is available, from October.

Top and tail the roots and peel off the tough brown skin. Cut the root into pieces about 5–8 cm / 2–3 inches long then slice these into neat batons. If you are not cooking them immediately then leave them in some cold water acidulated with 1 tablespoon of vinegar per 600 ml/ 1 pt to prevent them from discolouring.