How to Cook Salsify Roots
A basic recipe for par cooking salsify roots. After the roots are cooked they can be fried, creamed, and cooked many different ways for a luxurious side dish.
Servings: 2 servings
Calories: 100kcal
Cost: 5
Equipment
- 1 3 quart sauce pot
- 1 10 inch saute pan
Ingredients
Par Cooking the Roots
- 2 qts Lemon or vinegar water for holding the roots
- 8 oz salsify
- 6 cups water
- 1 teaspoon kosher salt
- 1 Tablespoon vinegar
- 1 Tablespoon flour
Cooking and Finishing (optional)
- 1 teaspoon minced garlic
- Tablespoon Minced parsley
Instructions
Par Cooking
- Trim the green tops, peel the roots and hold them in acidulated water. Cut the roots into 2-3 inch pieces.
- Mix the water, flour, salt and vinegar in a 3 quart pot with high sides, whisk well to dissolve the flour.
- Add the peeled roots, bring to a simmer and cook for 45 minutes at the lowest heat, or until very tender when pierced with a knife.
- From here the salsify can be stored in the cooking liquid for up to two weeks in the refrigerator.
Finishing and serving
- Remove the salsify and drain on a paper towel. Cut the roots into coins or leave in 2-3 inch pieces.
- Saute the roots in a little cooking oil until browned on all sides, season to taste with salt and serve.
- Tossing the finished roots with minced garlic and parsley at the end is a nice touch, but they're also fine by themselves.
Notes
A number of related roots can be cooked this way, and scorzanera can be used in any of the recipes mentioned in this post.
Nutrition
Serving: 4oz | Calories: 100kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1210mg | Potassium: 430mg | Fiber: 6g | Sugar: 5g | Vitamin C: 19mg | Calcium: 64mg | Iron: 1mg