Salsify Root / kg

WHAT TO DO WITH SALSIFY

Buttered Salsify with Herbs
Serves: 2–4 | Prep time: 10 min | Cook time: 15–20 min

Ingredients:
1 lb (450 g) salsify roots
1 tablespoon lemon juice or vinegar (for acidulated water)
2 tablespoons butter
1 small clove garlic, minced (optional)
Salt and freshly ground pepper
1 tablespoon fresh parsley, thyme, or chives, chopped
Optional: squeeze of lemon juice or drizzle of olive oil

Instructions:
Prep the Salsify: Fill a bowl with cold water and add the lemon juice or vinegar.
Peel the salsify roots (use gloves if they’re sticky) and place them in the acidulated water immediately to prevent browning.
Cut into 2–3 inch batons or slice into ½-inch rounds, depending on how you want to serve it.
Boil Until Tender: In a saucepan, add the cut salsify and cover with water. Add a pinch of salt.
Simmer for 12–15 minutes, or until tender when pierced with a knife.
Drain well.
Sauté and Finish: In a skillet, melt the butter over medium heat.
Add the cooked salsify and garlic (if using). Sauté for 3–4 minutes until lightly golden and fragrant.
Season with salt, pepper, and stir in fresh herbs.
Optional: Add a squeeze of lemon juice for brightness.

Serve Warm: Perfect as a side for roast meats, fish, or part of a vegetarian plate.

Variations:
With cream and mustard: Add a splash of cream and a teaspoon of Dijon at the end for a rich sauce.
With breadcrumbs: Toast breadcrumbs in butter and sprinkle over the top for crunch.
Glazed: Add a bit of honey or maple syrup and reduce for a sweet-savory side.

Crispy Salsify Chips
Serves: 2–4 | Prep time: 15 min | Cook time: 15–20 min (oven) or 5 min (frying)

Ingredients:
3–4 medium salsify roots
1 tablespoon lemon juice or vinegar (for soaking)
Olive oil (for baking) or neutral oil like sunflower (for frying)
Salt, to taste
Optional: Smoked paprika, garlic powder, rosemary, or Parmesan

Method 1: Oven-Baked Salsify Chips (Healthier)
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Peel the salsify roots and soak immediately in a bowl of cold water with lemon juice or vinegar.
Slice the salsify very thinly (1–2 mm) using a mandoline or sharp knife.
Dry the slices thoroughly with a clean towel.
Toss with olive oil (just enough to lightly coat), salt, and any optional spices.
Spread in a single layer on the baking sheet.
Bake for 12–18 minutes, flipping once halfway, until golden and crisp (watch closely near the end—they burn quickly!).
Cool on a rack—they crisp up more as they cool.

Method 2: Deep-Fried Salsify Chips (Crispiest)
Peel and soak salsify as above.
Slice thinly and pat very dry.
Heat oil in a pan to 350°F (175°C).
Fry slices in small batches for 2–3 minutes until golden brown and crisp.
Drain on paper towels and sprinkle with salt (and seasonings if desired).

Flavor Ideas:
Rosemary + sea salt
Smoked paprika + chili flakes
Truffle salt + Parmesan
Lemon zest + black pepper