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Stewed Salsify

Stewed salsify is a simple dish of sliced salsify roots simmered in water with salt and pepper.

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 roots and drop them in cold water to prevent discoloration.

  2. Cut the roots into one-inch pieces.

Stew and season

  1. Cover with hot water and stew until tender.

  2. Drain off two-thirds of the water and stew for an additional ten minutes.

  3. Add coarse sea salt and black 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.

Explore the science

What each ingredient does

Salsify roots
Forms the main body of the dish and becomes tender with long, gentle stewing.

The step that matters

Drop the scraped roots into cold water. Cut salsify oxidizes and darkens quickly when exposed to air. Cold water slows this browning and keeps the roots pale until they are cooked.

“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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