Salsify
Taste
Bitter, chicory, artichoke, parsnip, oyster.
Eat
Root. It looks like a small parsnip. Enjoy raw or cooked.
Leaves.
Health & Nutrition
A good source of fibre, vitamin C, B6, folate, calcium, potassium, iron, copper, and phosphorous.
Buying tips
Choose salsify that is firm to touch and creamy white in colour. If it has the green top still intact even better.
Storage tips
Keep in a paper bag in the fridge and use within a week.
Cooking tips
Prep:
Root: Soak and rinse the roots to remove any soil. Peel and slice longways or keep whole. Place in a bowl of cold water with a squeeze of lemon to prevent brown discolouration. The skin can be quite tough so you can peel after boiling.
Boil: Depending on how big your salsify and what you are using it for it can take up to 30-40 mins to cook whole until nice and soft. Place in a pot of boiling salted water with a squeeze of lemon juice and oil to preserve its colour and simmer until cooked. You can also slice it in to chunks to speed things up.
Roast: Peel and cut into equal sized lengths. Place in a roasting tray and toss with oil and salt. Roast for 20 mins until tender at 200 C/Gas 6.
Sautéed: Boil for 5 mins prior to sautéing. Then slice into long strips or chunks and add to a pan with oil or butter over a medium heat. Sautee until golden. Grated salsify does not need to be boiled first and can be used to make delicious fritters.
Leaves: Use leaves raw in salads or add to a stir-fry.
Waste reduction tips
Don’t forget to use the leaves as these are edible too. Add to soups, stocks, salads, stir-fries.
