ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

How To Prepare Fresh Salsify

Yield 4 servings


  • 1 pound fresh salsify, scraped
  • 1/4 cup butter or margarine
  • Salt and pepper to taste

How to Make It

  1. 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.

  2. 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.

  3. Other Cooking Methods: Deep-fry; sauté.

  4. Serving Suggestions: Salsify may be served with Almond Butter, Lemon-Butter Sauce, or any sour cream sauce.

  5. Note: Canned salsify may be substituted in recipes calling for cooked fresh salsify.

Oxmoor House Homestyle Recipes