Salsify Recipes

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.

  • 1-2 cups salsify, peeled & thinly sliced
  • 1-2 cups carrots, peeled & thinly sliced
  • 1-2 cloves garlic, minced
  • 2 TBLS butter
  • 1 TBLS sugar
  • Salt, to taste
  • Juice of one lemon, or to taste

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.