Stewed Salsify
Ingredients
Directions
Scrape the salsify roots and drop them in cold water to prevent discoloration.
Cut the roots into one-inch pieces.
Cover the pieces with hot water and stew until tender.
Drain off two-thirds of the water and stew for an additional ten minutes.
Add salt and pepper to taste.
Recipe from a historical cookbook (Internet Archive).
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.
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