Baked Salsify RecipeOrigin: Britain Period: Traditional |
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Purple salsify is a commmon wildflower whose roots can be used as a vegetable (and are said to taste a little like oysters). In modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop. Ingredients
12 purple salsify roots, scraped, washed and cut into 2cm pieces 
Baked Salsify Preparation:Method:MethodPlace the prepared salsify root into a basin of cold water containing lemon juice or vinegar. Leave for 2 hours then drain and cook in stock or seasoned water till tender (about 20 minutes). Meanwhile make a béchamel sauce, add the cooked salsify and blend together. Pour into a buttered dish, top with the cheese, add a few dabs of butter and place in an oven pre-heated to 190°C and bake for 10 minutes. |
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