alsify is one of those "forgotten" vegetables that used to be on everybody's plate before the more alluring tomatoes, potatoes, corn and the ilk hit the Old World's shores and took everybody's fancy for centuries to come.Although biologically not related, salsify reminds of the Japanese gobou both in shape, taste and texture: long and thin, earthy and crunchy. Both need to be cooked well to become chewable and both have that unmistakable earthy flavour of a root vegetable. The best way to enjoy gobou is kimpira gobou.
Salsify just needs that flavour to be underlined. The recipe could not be simpler:
- Pick a couple of perky, not flabby, roots, peel them, removing occasional brown bits.
- Cut into 2-inch chunks and immerse into slightly acidic water to prevent discolouration.
- Boil 15-20 minutes in plain water with a bit of saltuntil it becomes soft-ish, but well before it starts falling apart.
- Sauté in butter with sliced shiitake. Add salt, pepper and a splash of single cream towards the end.
The shiitake meshes well with salsify's flavour. Here it is shown served with chicken burgers, coconut rice and avocado.
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Excellent recipe actually I live in Honduras and it's called "Yuca" it has a similar preparation, I also like to eating it with a avocado because it gives to the recipe a better flavor.
ReplyDeleteSalsify tastes great with avocado, I wonder why it isn't popular?
ReplyDeleteThe Viagra vendor is wrong; yuca is a starchy tuber while salsify is a root. Two completely different things and it makes me wonder if the poster is selling knockoff cialis and not realizing it.
ReplyDelete