Salsify

by Shauna Sever — April 2, 2008

With a flavor that dances between asparagus and artichokes (and some even say oysters), now is the perfect time to enjoy the spring-like taste of salsify. If you haven't heard of it, you aren't the only one--a job as a recipe writer for a restaurant with an innovative seasonal menu was my first introduction to this unusual root veggie.

At first glance, salsify is a bit intimidating, the renegade root veggie, if you will--a black or white skin with a long, tapered root with smaller, hairlike roots jutting out every which way like crazy wispy fingers and a crown of feathery greens. But when peeled, salsify's delicate flavor lends itself beautifully as a partner to all kinds of dishes, especially vegetable medleys. If you manage to track down this hard-to-find gem in the markets, get the full salsify experience with this flavorful puree that goes with everything from fish to a hearty steak.

Salsify Puree
Serves 2 to 4

This recipe can easily become a soup--just increase the amount of milk or add hot vegetable stock until the desired consistency is reached.
2 pounds black or white salsify
2 tablespoons lemon juice
1 small clove garlic
2 tablespoons butter
3/4 cup milk
Sea salt, to taste

Fill a large bowl with cold water, and add the lemon juice to create an acidulated bath. Peel the salsify, and cut it into 2-inch lengths, slipping the pieces into the bath as you work.
Add the drained salsify and the clove of garlic to a saucepan of cool water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain, and puree with remaining ingredients in a blender or food processor.