Salsify Dressed As Oysters
Ingredients
Directions
Prepare
Wash and prepare the salsify as directed for eggplant.
Cook and serve
Fry the salsify in oil until golden brown.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salsify
- Its starchy, mild flesh becomes tender inside and crisp and browned outside when fried.
- Oil for frying
- Conducts heat quickly to brown the salsify's surface and carry flavour into the crust.
The step that matters
Frying until golden brown. Frying at too low a temperature lets the salsify absorb oil and turn greasy before its surface browns. Enough heat drives off surface moisture quickly, so the outside browns and crisps while the inside cooks through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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