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Some Kitchen Kinks: Salsify

Salsify. This vegetable is sometimes called oyster plant, because the flavor suggests that of the oyster, particularly when the boiled vegetable is sliced and fried in butter. Salsify is one of the roots that may be left in the ground over winter, thus making this vegetable available for the late summer, fall, and spring.

To prevent this root from turning dark it must be dropped as soon as it is pared and cut into a mixture of flour and water made slightly acid with vinegar. For 6 good-sized roots mix together 1 tablespoonful of vinegar, 2 tablespoonfuls of flour, 1 teaspoonful of salt, and 3 pints of water. Wash and scrape the roots, then cut into slices about 3 inches long. Drop into the prepared water. Place the stewpan on the fire and cook the salsify thirty minutes, counting from the time it begins to boil. Drain and serve in a white sauce. Or mix together 1 tablespoonful of butter, half a teaspoonful of salt, 1 teaspoonful of lemon juice, and 1 teaspoonful of minced parsley or chervil. Add this to the drained salsify and serve at once.