Creamed Salsify
3 pounds of salsify or parsnips, scraped and cut into julienne strips
1 cup of whipping cream
1 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of butter
Chopped fresh parsley
Cook salsify in boiling water about 40 minutes or until tender, drain. Cook cream in a small saucepan over low heat until thoroughly heated, stir in salt, pepper, and butter. Pour mixture over salsify, sprinkle with parsley and serve. Yield 12 servings
A salsify, or goatsbeard, is a flowering plant in the genus Tragopogon. Tragopogon is in the family Asteraceae and has about 45 species, including the vegetable known as salsify, as well as a number of common wild flowers, some of which are usually regarded as weeds.
Salsifies are forbs growing as biennial or perennial plants. They have a strong taproot and milky sap. They generally have few branches, and those there are tend to be upright. Their leaves are somewhat grass-like. Flower colour varies within the genus, with some yellow species, and some bronze or purple. Seeds are borne in a globe like that of a dandelion but larger, and are dispersed by the wind. Source Wikipeda |
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