A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews.
How do I get Salsify ready to use?
Scrub the root under cold running water, peel with a sharp knife and place in water with a little lemon juice.
What about keeping Salsify?
Refrigerate in an airtight container and use within one week.
How do I cook Salsify?
Peel the root, then cut into short lengths and simmer for half an hour until soft. Drain, then sauté in a little butter.
A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews. 