| Selection of Salsify: | | | | have been left in the ground all winter. I usually avoid |
| Frequently, you will find salsify in the market with dirt | | | | these as they are sometimes dried out. |
| still clinging to the root. That is fine. Salsify will be | | | | You will need about 1/4 pound of the plumpest |
| brownish in color, longer and thinner than a carrot or | | | | salsify for each serving. |
| parsnip, sometimes with lots of little rootless | | | | Storage and Preparation of Salsify: |
| protruding all along the length (which probably led to | | | | Salsify is very fragile. It loses its moisture quickly and |
| its Italian nickname of priest's beard). Scorzonera is | | | | becomes limp and unappetizing. I suggest cooking it |
| almost black. While the roots look slightly dry, they | | | | the day it is purchased, or within one to two days at |
| should not be dried out, wrinkled, shriveled, or limp. | | | | most. If you will be keeping it for a day or two, |
| Look for the firmest, straightest roots. Avoid any | | | | wrap the roots tightly in plastic wrap and store in the |
| that are not in prime condition, show any signs of | | | | vegetable drawer of the refrigerator. |
| mold, or have slight cuts that may have made them | | | | Salsify and scorzonera are best when cooked. They |
| begin to weep. | | | | should both be peeled, and this is where the one |
| I have bought peeled, cut-up, parboiled salsify in a | | | | drawback arises. Once the peel is removed, or the |
| small cryovac plastic package. If these packages | | | | flesh is cut, salsify immediately begins to turn dark - |
| have been handled well, the salsify may be used in | | | | an unappealing gray green color. And it weeps, |
| soups and stews, but I don't think it is very | | | | discoloring hands and cutting surfaces. |
| satisfactory in dishes where the vegetable is meant | | | | To prevent the darkening of the vegetable, it should |
| to stand on its own. | | | | be immediately immersed in acidulated water (1 quart |
| Salsify is available fresh from late summer through | | | | of water mixed with 2 tablespoons lemon juice) and |
| the first hard freeze. Once in a while, if you live in a | | | | cooked in the same water. Or it should be cooked a |
| fairly temperate area, you will find them again fresh | | | | blanc. Cooking a blanc is an old-fashioned French |
| in the early spring, but those will be the roots that | | | | method of keeping vegetables from discoloring. |