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Salsify root is small to medium in size and is long and slender, tapering slightly to a small point opposite the stem end, similar in shape to a parsnip. There are two different plants known as Salsify, with the White Salsify being long and hairy with brown to tan skin, and the smoother, Black Salsify having dark brown, nearly black skin with a more uniform shape and a few hairs or side roots. The flesh beneath the thick skin for both is cream-colored, dense, and firm.
salsify can be used as a replacement for nearly any root crop especially potatoes. Boil it, mash it, put it in your favorite soups and stews, or simply cube it and saute it in butter with its greens.
The best way to store salsify, however, is in the garden. Over winter it will maintain its flavor, consistency, and nutritional value. Salsify keeps for a few days in the refrigerator.
Honey and Thyme Roasted Salsify
Ingredients:
500 g salsify
2 tbs oil
2 tbs honey
2 tbs fresh thyme, finely chopped
1 lemon
Black pepper and salt
Instructions:
