Can You Be Satisfied With Salsify?

Actually it’s pronounced, SAL-sih-fee.  This time of year we all pretty much know Spinach is in season, as are Sweet Potatoes and Sunchokes (also known as Jerusalem artichokes) but those items, though they begin with the letter Ss, are rather commonplace.  So I decided to go with Salsify.  What is it Salsify exactly?  Well you may have walked right past it thinking it was some over-ripe parsnip or a bunch of too old white carrots.  While Salsify is another root vegetable (it is winter after all and root vegetables are all the rage) it’s in a league all its own.  Salsify may be labeled as Oyster Plant or Goatsbeard (though these are two different plants.  I’ll get to that in a minute).  Long used in Europe since the 16^th century, this specialty root is becoming more easily found in our U.S. ethnic/multicultural local grocery stores or farmers markets.  Their shape is similar to that of the parsnip but perhaps a bit more gnarly looking.  Salsify can grow up to 12 inches in length and 2 to 3 inches in diameter.  Unlike parsnips, their skin is more grayish in color while the flesh inside is white.  The ones I’ve seen have more of a pale yellowish skin.  Some are black, these look more like branches or sticks you’d find around the trunk of an old tree.  If you happen upon black Salsify they may be labeled as scorzonera. 

Now some of you may be saying to yourselves, what is she talking about?  It’s called Purple Salsify and it’s an ornamental flower with edible roots.  Yes! ~ that’s what I’m talking about.  Purple Salsify is a biennial plant, meaning it doesn’t produce seed until its second year.   I’m talking about harvesting the root for the purpose of cooking and eating, which can be done within one year.  So in reality it can be considered an annual.  Now, that Goatsbeard I referred to earlier bears yellow flowers instead of purple and the roots are NOT edible.  Our Purple Salsify roots aren’t so great eaten raw, but cooked you can discern a slight oyster flavor, hence the term Oyster Plant. 

You don’t have to eat them right away.  Salsify, with the tops removed, can be stored in your fridge for about 2 weeks.  Make sure you clean them well, remove the roots and peel away the skin.  That 2 weeks gives you plenty of time to find just the right recipe in which to use them.  And armed with the knowledge Salsify is high in carbs and are loaded with fiber helps.  I also want to point out they provide ample amounts of B vitamins and potassium. 

Some suggested methods of culinary use include adding Salsify to your soups or stews, as you would carrots or parsnips.  Lately I’m into roasting my vegetables.  I’d suggest cleaning them up, then cutting them into rounds and spreading them evenly on a parchment or silpat lined cookie sheet.  A moderate dose of good olive oil and, since Salsify have that slight oyster undertone, I’d add garlic (always good with oysters), with a bit of unsalted butter dotted here and there.  Season with kosher salt and pepper and roast away, until the edges are slightly dark and crispy.  Then garnish with freshly chopped parsley.  Or, rough chop the stalks into bite-sized pieces and steam them.  Then drizzle the now softened morsels with a garlicky vinaigrette.  Yum!  Better yet, stay true to the season and prepare a soup that actually stars Salsify in the leading role.  A warm creamy, yet light soup with a tease of oyster flavor, served with a warm boule (you’ll have to look that one up yourself) is just what one might need during this season of salted caramel, peppermint chocolate bark and turkey, ham, more turkey more ham and all those adult beverages.  Here’s my recipe for Satisfying Salsify Soup:

Ingredients

3 tablespoons unsalted butter                                                 1 tablespoon olive oil

3 tablespoons all-purpose flour

I large shallot – minced                                                           2 cloves fresh garlic – minced

2-3 cups medium-diced fresh Salsify, cleaned and peeled       1-2 cups vegetable broth (low sodium)

1 cup whole milk                                                                   1 cup half and half

Salt and pepper to taste                                                         chopped parsley, thyme or chives for garnish

Freshly made croutons, also for garnish (Megan, I taught you how to prepare these)

Process

In a large heavy soup pot or Dutch oven, over medium heat, combine olive oil and butter until butter is melted.

Whisk in flour (this is your roux) and cook until mixture comes together like a kind of paste.  About 5 minutes. 

Add minced shallot and cook until fragrant, about 3 minutes.  Stir in minced garlic and cook another 3 minutes.  Add diced Salsify. 

Whisk in milk and cream, lowering heat so you don’t boil the milks.  Continue cooking for about 5-7 minutes.  Add broth and allow mixture to simmer until root vegetable is slightly tender.  Careful not to overcook, Salsify can get mushy when boiled too long.

Season to taste with salt and pepper and serve in individual bowls each garnished with chopped parsley a few croutons. 

                                                                                       Makes 6-8, 4-ounce servings