Salsify, or Vegetable Oyster
Ingredients
Directions
Boil the salsify until tender.
Serve plain, or fry in oil until golden brown.
To make fritters, coat boiled salsify in flour and fry until crispy.
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
- Is the main vegetable; boiling softens its fibrous flesh so it can be eaten or fried.
- Flour
- Forms a dry coating on the boiled salsify that crisps and browns when fried in fritters.
The step that matters
Frying until golden brown. Oil at a steady, hot temperature browns the surface quickly. If the oil is too cool, the salsify absorbs grease and turns soggy instead of crisp.
“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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