Bring on the salsify

Sunday, March 22, 2009

The first person to eat salsify must have been really desperate for food.  It’s ugly.  Really ugly.  And when salsify is cut it oozes this disgusting-looking milk sap type of stuff.  And then it immediately turns an unappetizing shade of brownish-black if you don’t submerge it in acidulated water right away.  Combined with the fact that salsify also allegedly tastes of oysters, I have avoided it like the plague.  It’s not that I don’‘t like oysters…but I have never desired to eat a root vegetable in any way reminiscent of shellfish.

Recently the Fair Food Farmstand had white salsify available and it looked less…vile…than the black salsify I’ve been seeing all Winter.  I’ve been trying to work up the courage to try salsify all year, so I picked up a few roots.  The problem is that I had no idea what to do with salsify (white or otherwise), so the salsify sat there mocking me for a week.  Here’s what popped up when I googled for ideas:

• Pan roasted salsify
• Crispy rolls of salsify, prosciutto, and parmesan
• Braised salsify and jerusalem artichokes
• Oysters chowder with salsify
• Salsify puree with horseradish
• Steamed salsify, parsnips, and potatoes in curry sauce
• Chicken and salsify wrapped in pastry
• Striped Bass with salsify flan and asparagus
• Glazed oysters with leeks and salsify
• Cream of salsify and mushroom soup

In the end, I made a gratin of salsify, baby spinach, cream, bread crumbs, and swiss cheese (along with a ham steak from Country Time Farm).  The question is: did the salsify taste like oysters?  Well…yes and no.  I really tasted the oyster flavor, although it doesn’t come off as shellfish-y.  It also sort of tasted vaguely of artichokes.  I haven’t decided whether I really like it, though.  But since salsify is in season right now, I guess I can always give it another try.