Salsify Root has a dark brown, nearly black skin with a more uniform shape and a few hairs or side roots. The flesh beneath the thick skin is cream-colored, dense, and firm. Before cooking, the skin should be peeled and to preserve the color of the white flesh, the root can be submerged in water with lemon juice or vinegar.
Salsify is extremely versatile it is best suited for cooked applications such as boiling, roasting, sautéing, steaming, frying, and baking. It can even be sliced and made into a gluten-free pasta, grated and roasted into cakes, coated in egg-flour batter and fried, or sliced into coins for gratins. Salsify are most often steamed, pureed, and added to soups or stews as a thickener or served as a puree with chicken or other meat dishes.
Store in Refridegator upon arrival. Use within 1-2 weeks of recieving.
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