Salsify Recipe

Basic Method For Cooking Salsify: Have ready a bowl of cold water to which a little lemon juice or vinegar has been added. Cut off the tops of the salsify root, peel with a vegetable scraper, and drop immediately into the cold acidulated water to prevent discoloration. Cut into 1/2-inch wide strips about 2 inches long. Drop them into large pot filled with boiling water and cook, covered, until tender, about 20 minutes; taste to check doneness--the flesh should not become mushy. Drain. Add some butter, salt, pepper, and a sprinkling of parsley or chives and toss well before serving.

Mashed or Pureed Salsify: Mash the cooked, drained salsify or puree it through a food mill or in a food processor. Stir in some butter, salt, freshly ground pepper and a little cream. Reheat, if necessary, preferably in the top of a double boiler. Or put in a shallow baking dish and sprinkle with some bread crumbs dotted with butter on top and put under the broiler to brown.