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What the heck is ... salsify?
 Braised Salsify with Rosemary is one of the more popular "sideshares" here at Tapino Kitchen & Wine Bar.  However, we suspect that some of you have avoided this lovely dish simply because you are not quite sure just what a "Salsify" (Sal-sah-fee) is, or why you might want to eat it. Rest assured, salsify is a unique, delicate, mild, mysterious, wonderfully creamy white colored root vegetable that has a very faint oyster-like flavor. Some people even claim that it reminds them of Artichoke heart. Salsify, (tragopogon porrifolius) of the family Asteraceae ( aster family) has a long white slender root about 10-12 inches long and about 1 inch in diameter at the top. Salsify is closely related to the common dandelion, and in fact, the leaves, flowers and root of the dandelion look exactly like a miniature salsify plant. Or, maybe we should say salsify looks exactly like a giant dandelion on steroids! Here at Tapino, we peel it, cut it on the bias, blanch it, and then braise it in a pan with fresh Rosemary. You'll love it if you give it a try!
 Edible Salsify originated in Southern Europe and still grows wild in the hills around the Mediterranean Sea. It has been used in Mediterranean cooking for centuries. Today, it is grown commercially in southern Europe, Asia and the United states. The crop is planted from seed in the early spring and requires a long warm growing season (150 days). The young leaves are edible and make a wonderful salad green. By the time the roots are mature enough to eat, the leaves have become tough and bitter, and are no longer eaten. The mature roots are harvested in fall after the first hard freeze, and are generally available until early spring. The roots are cold hardy, and can be left in the ground all winter. If not harvested by springtime, the roots will "bolt" into a mature, seed bearing plant, and will become woody and not fit to eat. Salsify is also known as oyster plant, white salsify, goatsbeard, and vegetable oyster. Thomas Jefferson grew it, and a vegetable garden remains the best place to find it in contemporary America. It's much more common in Europe, where people use it in stews, soups, and fritters or simply sautéed in butter. White salsify and black salsify (technically, a different species of plant called Scorzonera) are used interchangeably in cooking.
 You can purchase fresh salsify in some supermarkets and specialty stores during the winter months. When purchasing fresh salsify, you should look for roots that are approximately 8-12 inches long and one inch in diameter. Select only those roots that are firm to the touch and that are well developed. Roots that are over mature will be tough and woody so avoid those that are over-sized. Once purchased, you can safely store the fresh salsify in your home for up to one week as long as the roots are wrapped in plastic and placed in your refrigerator. When you are ready to use the salsify, trim off its stem end, and then use a vegetable peeler to trim root ends and scrape off the skin and rootlets. To avoid discoloration of the root prior to its use, dunk the newly peeled salsify into a solution of water and lemon juice.
 Common techniques for salsify in cooking include cutting the root into 1/2-inch cubes and adding it to stews and soups. The root can also be microwaved, boiled, steamed, creamed, braised, or mashed. One recipe suggests cooking the salsify root, then mashing it and forming the mashed salsify into patties that are then fried. Because salsify root has a delicate, unique taste, you may want to experiment with using it in many different recipes. While it is known for its oyster-like flavor, many people have also claimed it tastes similar to an artichoke. When cooked it also has the texture of an artichoke heart.
A 2/3-cup serving of salsify, which is approximately 90 grams, contains only 60 calories. Additionally, salsify contains no cholesterol or fat and is low in sodium. It also provides an excellent source of dietary fiber. A 90 gram serving contains 14 g of Total Carbohydrate, including 3 g of dietary fiber and 11 g of natural sugars, along with 2g of protein, 6% of your daily requirement of vitamin C and 4 % of your daily requirement of Calcium.
Don't be afraid of Salsify. Mikey ate some and he survived! Embrace it ... Get to know it ... Make it your friend ... become one with Salsify ... Eat it at Tapino! |
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