- 1 pound fresh salsify, scraped
- 1/4 cup butter or margarine
- Salt and pepper to taste
How to Make It
To Clean: Salsify is prepared exactly like carrots. Wash and scrub with a vegetable brush; peel with a vegetable peeler or scrape, if preferred. Cut into 1/8to 1/4-inch-thick slices. To prevent darkening, place sliced salsify in lightly acidulated water until cooking time.
To Boil: Cook salsify in a small amount of boiling salted water 10 minutes or until tender; drain well. Add butter and seasonings to taste.
Other Cooking Methods: Deep-fry; sauté.
Serving Suggestions: Salsify may be served with Almond Butter, Lemon-Butter Sauce, or any sour cream sauce.
Note: Canned salsify may be substituted in recipes calling for cooked fresh salsify.