Salsify

Description: This unusual root vegetable is long and thin with several rootlets that look like whiskers potruding from it. A relative and very similar vegetable is Scorzonera which is essentially the same but much darker in colour. Both vegetables are utterly delicious and quite rightly regarded as a gourmet vegetable, also being referred to as the 'oyster plant'.

In season: October to February

Preparation: Culinary experts will advise simple boiling so as not to disguise the delicate flavour. To acheive top flavour scrub the roots and cut into 2 in. lengths. Cook in boiling water for 25 minutes with a little salt and lemon juice. Drain and squeeze the flesh out of the skins. Alternativly they can be baked, or blanched and served raw in a salad.

Recipe:
Deep Fried Salsify nuggets
Prepare a simple batter by whisking flour and milk together. Add a generous amount of cracked black pepper and some salt and mix in well. Peel some salsify and cut into inch long nuggets. Lightly boil for 4-5minutes, remove and draid. If you have a deep fat fryer put it on or alternativly pour a decent amount of oil into a wok or frying pan. Dip the salsify pieces into the batter and fry in the oil until crispy. Drain on kitchen roll before serving. This is nice as a snack and could be served with a dip such as the one described on the Amazon Flame Brazil nut oil page.