Vegetables >
| | How to prepare Fresh Salsify
1 pound of fresh salsify, scraped
1/4 cup of butter or margarine
Salt and pepper to taste
To Clean: Salsify is prepared exactly like carrots. Wash and scrub with a vegetable brush; peel with a vegetable peeler or scrape, if preferred. Cut into 1/8 to 1/4 inch thick slices. To prevent darkening, place sliced salsify in lightly acidulated water until cooking time.
To Boil: Cook salsify in a small amount of boiling salted water 10 minutes or until tender; drain well. Add butter and seasonings to taste. Yield: 4 servings
Other Cooking Methods: deep fry, sauté
Serving Suggestions: Salsify may be served with almond Butter, Lemon Butter Sauce, or any sour cream sauce
Scalloped Salsify
14 saltine crackers, crushed
1 pound of salsify, scraped, sliced and cooked, about 2 cups
1/2 teaspoon of salt
1/4 teaspoon of butter or margarine
3/4 cup of whipping cream
1 cup of buttered breadcrumbs
Place cracker crumbs in bottom of a lightly greased 1 quart casserole. Add salsify; sprinkle with salt and paprika. Dot with butter. Pour cream over salsify; top with breadcrumbs. Bake uncovered at 400ºF. for 30 minutes. Yield: 4 servings
Salsify Bisque
1 pound of salsify, scraped, sliced and boiled, about 2 cups
1/4 cup of chopped celery
2 teaspoons of chopped onion
1 teaspoon of salt
1/8 teaspoon of red pepper
3 cups of half and half
2 egg yolks, beaten
Chopped fresh parsley
Combine half of salsify, celery, and onion in container of an electric blender; process until smooth. Repeat procedure with remaining vegetables.
Spoon salsify mixture into top of a double boiler. Add salt, pepper, and half and half, stir well. Place over simmering water; cook 6 minutes or until thoroughly heated. remove top of double boiler from heat.
Gradually stir abut one-fourth of hot mixture into yolks; add to remaining hot mixture in top of double boiler, stirring well. Place over simmering water; cook, stirring constantly until thickened. garnish with parsley. Yield: 4 servings
Pickled Salsify
1 pound of salsify, scraped and cut into 2 inch pieces
1/3 cup of firmly packed brown sugar
3 tablespoons of vinegar
1 tablespoon of butter or maragrine
1/2 teaspoon of salt
1/4 teaspoon of pepper
Cook salsify in a small amount of salted boiling water 10 minutes or until tender; drain well. Set aside.
Combine sugar, vinegar, butter, salt, and pepper in a medium saucepan. Add salsfiy; cook over low heat 30 minutes or until thickened, stirring occasionally. Yield: 4 servings |
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