Salsify

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: The name salsify (sal si fee) refers to either of two distantly related long, slender root vegetables with off-white flesh and a flavor, when cooked, sometimes said to resemble artichoke.
  • Related Varieties: True salsify, or white salsify, has brownish-white roots, often forked and branched, with many root hairs attached. Scorzonera (score tso nerra), or black salsify, is straight, long, and slender, with dark brown skin. Both have off-white flesh.
  • Evaluation: Select medium-size roots, as larger ones may be fibrous. They should be as smooth as possible.
  • Preparation: Scrub with a brush. Peel with a swivel peeler and immediately drop into water containing an acid, such as lemon juice or vinegar, to prevent discoloration. Wear gloves to prevent staining the hands.
  • Percentage Yield: 65–70%