Odd items in my veg box(9 Posts)
Today I got a black sticky thing called Black Salsify (sounds like a drink to me). Has anyone cooked these before? What is the nicest way to eat it?
Is it that cliff dwelling seaweed looking thing? Very salty? If so I had it once. Didn't like it much. Apparently very good for you.
It looks a bit like a carrot?
Sometimes called the oyster plant I think- it has a distinctive taste- so I would give it a good sniff before you use it. Can cook, roast or mash it.
must be some recipes somewhere...I don't have any though.
let us know what you did with it and if it was any good!
Cut it into chunks, blanche it and the dump it into cold water to loosed the skins. You have to kind of squeeze the skins off. Then you can boil and mash it with butter, slice it and poach it in stock with some herbs, lemon and butter or fry it in butter and garlic with mushroom and eat it as a kind of hot salad thing with jacket potatoes and watercress or baby spinach leaves.
From Able and COle:
Black salisify can vary in size. Some sticks are quite thick and chunky, while others are well, stick thin. If youre dealing with the latter, the best way to remove the skin is by cooking them first rather than getting out the peeler. Otherwise, youll end up with tiny slivers of the lovely, edible white flesh beneath.
Heres what you do:
Scrub the salsify well then top and tail.
Cut into pieces I cut into lengths about 10cm/4 inches long and either steam or boil until you can pierce the salsify but not too soggy.
When cooked plunge into a bowl of cold water (the salsify not you!)
Sit in front of the television (optional) with the bowl of cooling salsify.
Using your fingers squeeze the salsify and the skin comes away easily - or you can use a knife if you really must but this may remove too much flesh (hopefully not your own).
To serve: cut into smaller pieces and heat up then serve with melted butter and black pepper or one of our lovely dressings, like our Balsamic, Chilli & Garlic Vinaigrette.
If you have chunkier sticks of salsify, use a peeler. The creamy, white flesh can be a bit sticky once its cut. So, place the salsify in the kitchen sink, under a thin stream of running water, or in a bowl of cold water as you peel. Then, cook as above or have a look at our other recipes for further black salsify inspiration!
salsify is such a joy to cook with as it is so odd! I really enjoy it?s earthy, nutty flavour but I do sympathise because of its rather unfortunate looks, like a bunch of twigs lurking in the bottom of your vegetable box. Then you cut into it and realise that it behaves oddly too, oozing out a sticky goo (similar to okra) and then requiring instant cooking or submersion in water and lemon juice/vinegar to stop it turning brown at record speed. The smell of the salsify cooking in boiling water is good, you can smell nuttiness and I sometimes think a slight whiff of candyfloss (!) but that could have been a bit of spilled sugar burning on the stove?. Black Salsify, Spinach and Gruyere Gratin 30g of butter plus extra for greasing the gratin dish 450g black salsify, peeled or scrubbed (some like to scrub their salsify but I use a ?Y-shaped? potato peeler and find this works well) 250g baby spinach 300ml vegetable or chicken stock 300ml single cream Gruyere cheese (no exact amounts here as it depends on how much cheesiness you like!) White breadcrumbs, a couple of handfuls - Preheat the oven to 200 degrees C/Gas6/400F and butter the inside of your gratin dish. - Bring a pan of salted water to the boil. - Peel the salsify and cut into the desired lengths, then drop straight into the boiling water. Cook until just tender (around 8-10 minutes, depending on the thickness of your salsify). - Meanwhile, mix the stock and cream together and season. - Place a layer of salsify in the bottom of the dish and then add a layer of spinach. Grate over some gruyere cheese then finish with the remaining salsify and spinach. - Pour over the cream-stock mixture then mix the breadcrumbs with a generous amount of grated gruyere and sprinkle over the top of the gratin. - Bake until golden and bubbling. I'd make this, and it makes interesting reading
That is one hell of a link!
Thanks for the ideas. Will let you know how it turns out.
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