Salsify is a vegetable, which a lot of people have either not heard about or passed by in the grocery store because they did not know what it was. This vegetable, which is also known as an oyster plant because it has a slight oyster flavor, looks like a long carrot with a brownish white skin.
How To Cook It
To cook this ingredient, you should peel it, add it to a roasting tin with some olive oil, a bay leaf, and some smashed cloves of garlic, and roast at 400 degrees for twenty minutes.
They are delicious served with some salt and maybe gremolata, which is an Italian lemon zest, garlic, and parsley condiment. Alternatively you can steam or boil it until tender, then chop it into little pieces and serve with diced ham and a garlic and mustard vinaigrette.
Recipe For Fritters With Salsify
This is an amazing lunch or brunch recipe and you can serve a poached or fried egg on the side and perhaps some bacon too. This recipe makes six salsify fritters.
Peel and grate twelve ounces of salsify. Melt an ounce of butter in a skillet and saute the vegetable until it is tender. Combine it with a minced clove of garlic, three tablespoons of finely chopped cilantro, a finely diced red chili pepper, a tablespoon of flour, and a beaten egg.
Season this mixture, and then form six fritters. Melt another ounce of butter in a skillet and cook the fritters for four minutes per side over a moderate heat or until they are golden brown. Serve hot.
Recipe For Creamy Vegetable Gratin
You can serve this wonderful recipe with roast beef or chicken. It makes a fantastic side dish and the lemon juice, wine, and cream give it a really mouthwatering aroma and flavor. This recipe makes enough to serve four people as a side dish and the vegetables make it nutritious as well as highly flavorful.
What You Need:
- 1 1/2 oz softened butter
- 2 pints vegetable stock
- Juice of 1 lemon
- 1 cup water
- 1 oz all purpose flour
- 2 1/2 oz finely shredded cabbage
- 3 oz grated Cheddar
- 2 oz coarse white breadcrumbs
- 1 3/4 lbs salsify
- 5 oz heavy cream
- 5 oz dry white wine
- Salt and black pepper
How To Make It:
Preheat the oven to 400 degrees F. Grease a ten inch gratin dish. Add the lemon juice and water to a bowl. Peel the salsify and cut it into one and a half inch by half inch pieces. Drop them into the water so they do not discolor. Drain the salsify and add it to a pot with the wine and stock. Simmer it for five minutes or until it is quite tender but not totally soft.
Add the cabbage to a big pot with an inch of water and cook it for three minutes or until it wilts. Drain the salsify and keep the stock. Put the stock back in the pot and simmer it until it reduces by half.
Mash the flour and butter together, and then add this gradually to the simmering stock. Stir in the heavy cream when the mixture is thick and take it off the heat. Season to taste.
Lay the cabbage and salsify in the greased dish and pour the creamy sauce over the top. Mix the breadcrumbs and cheese and sprinkle this on top, and then back for about eighteen minutes or until the gratin is golden brown. Serve hot with your favorite roast meat or poultry.