…sal­sify?

BBC Good Food - - Update -

Here at Good Food HQ, we’re al­ways try­ing weird and won­der­ful new food and drink prod­ucts and un­usual sea­sonal in­gre­di­ents. This month, we shine the spot­light on a lit­tle-known veg­etable…

What is it? Sal­sify is a root veg­etable be­long­ing to the dan­de­lion fam­ily. It’s also known as oys­ter plant be­cause of its (ar­guably) oys­ter­like taste when cooked. Sim­i­lar in ap­pear­ance to parsnip and horse­rad­ish, the root has creamy white flesh and a thick skin. When can I get hold of it? Right now! Sal­sify sea­son starts in Oc­to­ber and con­tin­ues up to Jan­uary. Where can I eat it?

You won’t find it in su­per­mar­kets, but you’ll see it on restau­rant menus and in cer­tain green­gro­cers through­out au­tumn/win­ter. Okay, so if I can get my hands on it then how do I cook it? In the same way as many root veg­eta­bles, sal­sify can be roasted, boiled, mashed or used in soups and stews. We love it grated and fried in frit­ters.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.