Stewed 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. Though its normaly the root that's consumed the young greens of the plant can also be eaten, as this recipe demonstrates. Ingredients
20 heads purple salsify greens (young plants only) 
Stewed Salsify Preparation:Method:MethodCut the salsify greens into pieces 5cm long, sprinkle with the salt and allow to steep in a combination of the milk and water. Allow to steep for 1 hour. Put all the vegetables (except the salsify greens) in a pan with the bacon and a little oil. Fry for 5 minutes then add enough water to cover. Bring to a boil, reduce to a simmer and cook for 20 minutes. Mix together the flour and milk and stir into the vegetable mix. Bring to a boil then add the salsify greens, reduce to a simmer and allow to cook until tender (about 8 minutes). Add 2 tbsp cream, along with the parsley and lemon juice. Season with salt, pepper, nutmeg and castor sugar. Arrange the salsify on a dish and spoon the sauce over the top. Serve immediately. |
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