Stewed Salsify
Ingredients
Directions
Prepare
Half boil the salsify.
Cut the salsify into pieces.
Stew
Place the salsify in a stew pan with water and butter.
Stew until dry, then serve.
Bake or fry
Place the salsify in scallop shells with grated bread and bake.
Form the salsify into cakes and fry.
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
- The main vegetable; its root softens with boiling and stewing, becoming tender enough to shape or mash.
- Butter
- Adds fat and richness, carrying flavor and helping the salsify brown in the pan.
The step that matters
Stew until dry. As the water cooks off, the salsify can scorch on the base of the pan before it is evenly tender. Stirring and watching the heat keeps the sugars and starches from burning while the surface gently browns.
“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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