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Salsify Fried

Fried salsify cakes made from mashed roots, egg, milk, and flour, seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salsify Fried

Ingredients

Directions

Prepare the roots

  1. Scrape the salsify roots and soak them in cold water for a few minutes.

  2. Boil the roots in salted water until tender.

  3. Mash the roots thoroughly, removing all fibers.

Form the cakes

  1. Season the mash with butter, salt, and pepper.

  2. Beat the egg and stir it into the mixture; add milk if too dry to form cakes.

  3. Shape the mixture into cakes about 1 inch thick.

  4. Roll the cakes in flour and fry until light brown.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salsify roots
Provide the main body and flavor of the cakes once boiled and mashed.
Egg
Binds the mashed mixture so it holds together when shaped and fried.
Butter
Adds richness and moisture to the mash, softening its texture.
Flour
Coats the cakes so they brown during frying.
Milk
Adds moisture to loosen a mixture that is too dry to shape.

The step that matters

Fry until light brown. Frying the flour-coated cakes browns the surface through the Maillard reaction, which adds flavor. Frying too hot or too long can darken the outside before the inside heats 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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