Salsify, well i suspect Scorzonera

[theplayingmantis]

Waitrose flogging this now, (By Albert Bartlett weirdly, cant imagine very popular here)

But how do folks cook it?

The pack says peel then boil, and we will stick to boiling for now as want to try in basic form first, but vegetable growing books suggest boiling with skin on then peeling after for best flavor.

I've had it years ago as a kid as relative grew it but cant remember what it tastes like, meant to be delicious.

Incidentally i remember the plant as white skinned, so think there actually selling its cousin Scorzonera not Salsify, but hey ho.

[21TonyK]

I like to peel, cut into thick battons and fry very gently in butter.

[anonymous-user]

Boiled and cooled salsify makes a lovely salad when mixed with mayonnaise, sour cream (50/50), finely chopped dill, splash of vinegar, and salt and pepper.

Google Schwarzwurzel salat.

[Mobile Chicane]

I bought some at Waitrose since it was reduced to 19p. I peeled and roasted it like parsnips.

Meh, I thought. A lot of effort for something that's 'ok' rather than 'amazing'.

But I can see why chefs love it as it has an interesting texture when raw that's a bit like water chestnut, and it looks attractive on the plate.

[theplayingmantis]

Mobile Chicane said:

I bought some at Waitrose since it was reduced to 19p. I peeled and roasted it like parsnips.

Meh, I thought. A lot of effort for something that's 'ok' rather than 'amazing'.

But I can see why chefs love it as it has an interesting texture when raw that's a bit like water chestnut, and it looks attractive on the plate.

yeah was insipid, cant imagine it was very fresh and wsnt actually salsify as thats white skin

[RC1807]

21TonyK said:

I like to peel, cut into thick battons and fry very gently in butter.

Our chefs at work use it, quite often cooked like this, too.
Otherwise it's turned into a "cream of" soup.

[NordicCrankShaft]

21TonyK said:

I like to peel, cut into thick battons and fry very gently in butter.

This.

We use it a fair bit when in season. Pre cooking we store it in water with a squeeze of lemon juice so it stays fresh. We do it with venison, beetroot and black pudding.