Availability: Occasional
Storage tips: Refrigerate in a plastic bag for at least a month.
How to eat: The trick is to prepare salsify so you eliminate the tendency for the abundant white juice/sap that comes out when you cut/peel it to oxidize and turn rusty red. To do this, wash, peel, and slice straight into cold water with a dash of vinegar/lemon juice in it. Great mashed in with potatoes, added to pureed or chunky soups/stews, or a gratin.
How to preserve: STORAGE: Store them in your crisper drawer in a plastic bag. They will keep for weeks that way. Or blanch and freeze them (2-3 minutes depending upon chunk size) if desired.
Combine all ingredients with 2 cups of water in a medium saucepan. Simmer until veggies are tender and liquid has evaporated, about 30 +/- min. Swirl veggies to coat evenly with glaze and serve hot.
