Salsify root?!?!?

[dread_head]

hello,
i was in the store yesterday and saw a salsify root. what is it, and what would you use it in. :confused:
Thanks

[karenbeel]

Dread-head, I have never seen salsify or even heard of it but I was curious myself to see what it was and I found this whilst doing a search, hope this helps.

Salsify (tragopogon porrifolius) is a vegetable whose root and leaves can be used for cooking purposes. It is also known as white salsify, goatsbeard, vegetable oyster, and the oyster plant. The latter two names reflect the root's taste, which when cooked, resembles an oyster. Salsify is a member of the sunflower family and its varieties are named French Blue Flowered and the Mammoth Sandwich Island. It is cultivated in Central and Southern Europe, the United States, and in Asia (Taiwan), and is said to have originated in the Mediterranean. Its root is similar in appearance to a thin parsnip. Additionally, it is long in length and is cream or white in color. From the top of the salsify, green, grass-like shoots emerge. These leaves are edible and can be used in salads, for example. Salsify is a hearty plant that requires approximately 150 days to grow. However, it can be left in the ground during the winter months and will still flourish. When cultivated for a few years, salsify will also produce stalks that bear purple flowers.


You can purchase fresh salsify in many supermarkets and specialty stores during the winter months. You can also buy canned salsify year-round. However, canned salsify is not always an easy item to locate. When purchasing fresh salsify, you will find roots that are approximately 8-12 inches long and one inch in diameter. Select only those roots that are firm to the touch and that are well developed. Once purchased, you can safely store the fresh salsify in your home for up to one week as long as the roots are wrapped in plastic and placed in your refrigerator. When you are ready to use the salsify, cut-off its root ending then use a peeler to remove its outer skin and coating. To avoid discoloration of the root prior to its use, take the newly peeled salsify and drop it into a solution of water and lemon juice.



Common uses for salsify in cooking include cutting the root into 1/2-inch cubes and adding it to stews and soups. The root can also be microwaved, boiled, steamed, creamed, or mashed. A popular recipe suggests cooking the salsify root then mashing it and forming the mashed salsify into patties that are then fried. Because salsify root has an unusual taste, you may want to experiment with using it in recipes. While it is known for its oyster-like flavor, many people have also claimed it tastes similar to an artichoke. When cooked it also has the texture of an artichoke heart.


Using salsify as a cooking ingredient is also a wise and healthy decision because it is a highly nutritious root vegetable. A 2/3-cup of salsify, which is approximately 90 grams, contains only 60 calories. Additionally, salsify contains no cholesterol or fat and is low in sodium. It also provides an excellent source of dietary fiber.


Salsify is a diverse and healthy plant that can be used in a variety of ways. Because of this, it will continue to be used in the kitchens of many international chefs.

Karen

[fuzzywater]

Years and years ago, I attended a one-night cooking class where they used salsify in an ice cream..... and WOW was that good! I know it sounds very bizaare given the description posted above, but it was really yummy and distinctive. I've always meant to reproduce it.... I wonder if we can find a way to make a raw salsify ice cream!

[Shivananda]

I'll just add that salsify, like many other interesting and valuable staple vegetables of the gardens of 100 - 200 years ago, has almost entirely disappeared from American markets because it's not easy to grow commercially. And of course, that means people don't know what to do with it when they see it, so there's no real demand for it, even if farmers grow it. It's a vicious circle, and the reason that today every supermarket produce section has the same limited choices as every other supermarket produce section.

But for raw foodies, having a lot of variety in fresh produce choices is important, so learning about alternatives, asking produce managers to get them in, and even growing them yourself are definitely worthwhile ventures.

Where are the striped tomatoes, the curly garlic, the cranberry beans, the sorrel? Just waiting to be planted in your garden. :)

[dread_head]

Thanks for the info :D