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Stewed Salsify

A boiled salsify finished with drawn butter and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Stewed Salsify

Ingredients

Directions

Prepare

  1. Scrape the salsify and drop it into cold water.

Cook and stew

  1. Cook the salsify in boiling salted water until tender.

  2. Drain the water off and pour 1 cup of drawn butter over the salsify.

  3. Stew for five minutes.

Serve

  1. Serve in a hot, deep dish.

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

What each ingredient does

Salsify
Forms the main body of the dish, becoming tender when boiled and then soaked in butter.
Drawn butter
Adds richness and moisture, coating the salsify and carrying its flavour.

“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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