Fried Salsify
Ingredients
Directions
Prepare
Boil the salsify until tender.
Scrape off the skin and cut into slices.
Fry and serve
Heat oil in a pan over medium heat.
Fry the salsify slices until golden brown, seasoning with salt to taste.
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 crisp-edged when fried.
The step that matters
Frying until golden brown. Browning comes from the Maillard reaction and caramelisation at the surface. Too little heat leaves the slices greasy and pale, while too much heat burns the outside before the inside is hot.
“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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