A skinnier relative of the parsnip, salsify is a delicious, creamy and versitile winter vegetable. Salsify is compared to many starchy alternatives. It comes in black and white varieties and belongs to the dandelion family It’s also known as the ‘oyster plant’ because of its faintly oyster flavor when cooked (though there’s some debate on that front).
How to Prepare Salsify
As a root vegetable, you’ll need to scrub the salsify under cold water before using. You’ll need to peel the vegetable with a sharp knife or vegetable peeler before eating—whether you do that before or after cooking depends on the salsify recipe. And note that all recipes call for immediately submerging the vegetable in acidic water Lemon water usually works) to prevent oxidation.
Salsify can be boiled, mashed or fried like a potato, and it makes a yummy addition to soups and stews. Gardening expert Barbara Damrosch recommended simply peeling the roots, steaming them for 15 to 30 minutes, and then browning them in butter.