Salsify is making an appearance in many veg boxes now. A strange and ugly plant - it looks a bit like a big brown hairy stick - who would dream of cooking it up and eating it?
It is a bit of a bother to peel (it can be easier to boil and peel after) but its lovely subtle flavour could win you over. It is also known as the oyster plant - some say it has a faint oyster flavour. Whilst I am not entirely sure about that, I am sure that it is worth peeling and cooking - so, give it a chance and don't let it rot in the back of your veg rack!
In its simplets form - boiled or steamed, you can slice it up and serve with vinaigrette as an interestingly different side or salad. It can also be mashed up or added to soups and stews. It has a lovely texture that will stand out - so worth trying.
It can also be made into chips - and I love root vegetable chips. Par boil, cut into chip size pieces, roll in seasoned flour and deep or shallow fry.
Nutrition wise, it is low in sodium and cholesterol (although smothering it in salt as I tend to probably negates any benefits there!). It is also a good source of fibre, Vitamin C, Riboflavin, Vitamin B6, Potassium and Manganese. So, for an ugly vegetable, it has lots to offer!
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