Salsify, or Vegetable Oyster
Ingredients
Directions
Boil
Boil salsify until tender, similar to parsnips.
Finish
Serve plain.
Fry in oil until golden brown.
For fritters, coat the boiled salsify in flour.
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
- Main vegetable; boiling makes it tender and mild before serving or frying.
- Oil
- Fat that conducts heat to brown and crisp the outside of the salsify when frying.
- Flour
- Light coating that browns and crisps in hot oil to form fritters.
The step that matters
Fry until crispy. The salsify should be well drained after boiling, because surface water cools the hot oil and causes splatter and steaming instead of crisping. Oil that is hot enough sets the flour or outer surface quickly, giving a golden, crisp crust.
“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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