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simple local vegetables

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Monday, 10 January 2011

Because it is has become relatively rare, here is an article about "Salsify" a root vegetable also known in Germany as "Schwarzwurzeln" 
in France - imagine -  as "Salsifis" - but getting hold of it isn't too simple!
It does even exist in conserved form, although the taste has no similarity with the raw version.
One also calls it "poor man's Asparagus" although it is probably as expensive, if you find it, as real Asparagus..!
All the dishes - and then some - for Asparagus are applicable.
As a root vegetable,  "Salsify" accepts longer cooking, as a raw form, it needs longish cooking, but keeps its form and shape. The conserved (mainly in tins, although sometimes frozen varieties are seen) will accept longer cooking times but will require reduction to concentrate what taste is left after conserving.
If you can find it, take time with it, use the whole "gambit" of sauces, from cold to warm...
and read further - from "What's Cookin'"......
Here you are....
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What's in Season: Salsify

An ideal winter vegetable

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Salsify is the root of a type of sunflower plant that is used as a vegetable. It can be used raw, often seen as an ingredient in slaws, or can be cooked, when the flavor resembles that of a raw oyster to many people, and thus the alias of oyster plant and oyster root. Salsify requires a long five-month growing season, though the root can be left in the ground once it’s matured -- an easy form of storage that makes salsify an ideal winter vegetable.

Its origins are a little vague, probably because various cultivars are native to various regions of the world, though it is said to have originated in the Mediterranean.

Salsify is essentially a root vegetable, though sprouting leaves from the root can be eaten raw and are added to salad mixes.


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