Seasons/Availability
Salsify root is available year-round.
Storage
Salsify root should be kept in a dry, cool place with temperatures of about 32°F. They may be wrapped in paper or stored unwrapped in a container lined with damp sand or moss and placed in the refrigerator for up to two weeks. The leaves should be removed before storing and cooked as soon as possible after purchase.
Preparation
When preparing Salsify root, it is important to wear gloves since the milky sap that is released when peeled can cause skin irritation. Rinse under cold running water then peel off the thick skin using either a vegetable peeler or paring knife. Slice into thin discs or cubes if desired. If not cooking immediately, submerge prepared pieces in a bowl of cold water with a few tablespoons of lemon juice to prevent discoloration.
Cooking
Salsify root is most commonly boiled or steamed but can also be roasted, braised, stir-fried, and even deep-fried. Boil for twenty minutes or steam for fifteen minutes until the pieces are tender then season as desired. It may also be added to soups or stews in the last half hour of cooking time.
Nutritional Value
Salsify root is an excellent source of potassium, dietary fiber, calcium, and folate as well as vitamin C and magnesium. It is low in calories and fat making it a great addition to any diet.
Salsify root is a delicious and nutritious vegetable that can be enjoyed in a variety of ways. Whether boiled, steamed, roasted, or even deep-fried, adding this unique and versatile root to your culinary repertoire will give you a whole new way to enjoy vegetables!
