Cooking with Salsify
Some of you may be wondering, what even is Salsify and why do they look like sticks you can find in the woods somewhere? It’s simple really. They’re a delicious winter root vegetable. Did we mention how versatile they can be when cooking? Whether you cook them whole (once peeled) or mash them like a potato, options are endless with how you can season them. Let’s get started …
Ok. So before even thinking of what seasonings you’re going to add to your salsify, begin by peeling each piece and putting the peeled salsify in a bowl/pan with water and lemons (lemon juice) to prevent from turning brown. Personally, we tend to also trim the edges before cooking this veggie. Be sure when cooking not to over cook the roots. They tend to become very mushy and string like. When it comes to cooking your salsify, you decide! You can roast them in some olive oil and fresh herbs or simply steam them like most vegetables.
Our top favorite ingredients when working with Salsify …
- Olive Oil
- Fresh thyme
- Balsamic vinegar