What the FLIK is...Salsify?
Salsify almost sounds like a fun way to jazz up your salsa, right? Nope! It actually has nothing to do with salsa. It is a type of root vegetable, similar in appearance to parsnips and carrots. It is currently in season through the end of January, but can be harvested until the end of the winter. Let’s dive in and see what this veggie is all about.
MEET SALSIFY
Salsify is a root veggie belonging to the dandelion family. In fact, just like dandelions, salsify flowers turn into white puffs when they go to seed. It's origins hail from the Mediterranean where ancient Greeks and Romans harvested the roots for both food and medicine. Salsify is also known as oyster plant, vegetable oyster, scorzonera, purple goat’s beard and tragopogon porrifolius. There are two varieties of this lesser-known vegetable, white salsify and black salsify. Both have a white creamy flesh with thick skin. White salsify tends to be more tan in color and hairy, while black salsify has a smoother skin. Salsify also contains important nutrients such as vitamin C, iron, potassium and is fiber just like your favorite root vegetables.
WELL, WHAT DOES IT TASTE LIKE?
Both white and black salsify are delicious but have different flavor profiles. White salsify tastes similar to an artichoke heart, while black salsify has an oyster-like flavor, hence the name oyster plant. So while this dangly root may look very similar to parsnips and carrots (aside from color), the flavor is quite unique.
KEEP IT FRESH
Salsify, once harvested, starts to shrivel, so it is best eaten soon after harvesting. Choose salsify that seems firm and not too limp, preferably with green grassy tops still attached. Once home from the store or market, store unwashed in the fridge to prolong shelf life. It can stay there for about a few days, but then it’s time to get cooking!
WHAT THE FLIK DO I DO WITH IT?
Salsify is surprisingly simple to cook. It can be used as a replacement for any root veggie in any recipe - if you can do it to a potato you can do it to salsify! Mash, roast, sauté, steam, simmer or boil! Keep in mind that salsify oxidizes very quickly when peeled, so just like potatoes and apples will turn brown if peeled and exposed to oxygen for too long. When prepping, make sure to place it in a bowl of water with some acid (lemon juice is our go to) to keep it’s color from changing. Salsify cooks up super quickly so you won’t have to spend too much time in the kitchen to dish it up.
OUR FAVORITE WAYS TO USE IT
Salsify makes a great easy side dish - simply roast with olive oil, salt and pepper for a quick side, or thinly slice and use in place of potatoes in an au gratin. Puree white salsify into soup to add a creamy texture while maintaining a mild flavor. Make a faux seafood chowder with black salsify; replace oysters with this root for a meatless alternative to a classic dish. Boil and then sauté for an easy addition to salads, or chop and add to a mirepoix for some vegetable variety in any soup or stew.
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