How to Cook Salsify
Salsify is a versatile vegetable that can be roasted, boiled, or sautéed. Here’s a simple recipe to try:
Pan-Roasted Salsify
Ingredients
- 4 large salsify roots
- Juice of 1 lemon
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 –2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Chopped parsley or thyme for garnish
Instructions
- Peel the salsify roots and submerge them in a bowl of acidulated water.
- In a shallow pan, combine water, lemon juice, black peppercorns, bay leaf, and a pinch of salt. Bring to a simmer.
- Add the salsify roots and cook until tender (20–30 minutes).
- Let the roots cool slightly, then cut them into 2-inch batons.
- Heat olive oil in a sauté pan over medium heat. Add the salsify pieces, season with salt and pepper, and cook until golden brown.
- Toss with chopped parsley or thyme before serving.