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Salsify Bisque

Judy Gorman's Vegetable Cookbook (MJF Books)

A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews. Try scorzonera if you can't find salsify.

3 tablespoons butter
1 medium onion, coarsely chopped
4 cups chicken broth
1 tablespoon lemon juice
1 pound salsify, peeled and cut into 1-inch lengths
Salt to taste
Generous pinch of cayenne
2 large egg yolks
1 cup heavy cream
Freshly grated nutmeg for garnish

1 . Melt the butter in a large saucepan. Add the onion and toss to
coat evenly. Stir over medium heat until the onion is tender. Stir in the
chicken broth, lemon juice, salsify, salt, and cayenne. Cover the pan and
cook at a gentle bubble for 20 minutes or until the salsify is
tender.

2. Transfer to the container of a blender or processor and whirl
until smooth. In a large bowl, whisk together the egg yolks and cream,
then gradually stir in the pureed mixture. Return to the saucepan and
place over low heat. Stir until warmed through, but do not allow the soup
to boil. Ladle into soup bowls and garnish with freshly grated nutmeg.

Yield: 6 servings

Salsify with Chive Butter

Judy Gorman's Vegetable Cookbook (MJF Books)

1-1/2 pounds salsify, peeled and cut into 2-inch lengths
2 tablespoons lemon juice
6 tablespoons butter
Salt and freshly ground white pepper
2 tablespoons chopped fresh chives

1. Place the salsify in a nonreactive saucepan and immediately add
enough cold water to cover by 1 inch. Stir in the lemon juice and bring to
a boil. Reduce the heat and simmer, uncovered, for 20 minutes or unril the
salsify is tender when pierced. Do not allow the salsify to cook to the
mushy stage.

2. Drain in a colander set under cold running water. Shake gently to
remove as much water as possible.

3. Melt the butter in a large skillet. Add the salsify and toss to
coat. Stir over medium heat until the salsify is lightly golden, but do
not allow it to brown. Sprinkle on the salt, pepper, and chives. Continue
stirring over medium heat for 30 seconds to allow the chives to release
their flavor, then serve.

Yield: 6 servings

Salsify Cakes

Judy Gorman's Vegetable Cookbook (MJF Books)

3 large eggs
1 tablespoon cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt
Pinch of cayenne
2 shallots, minced
1 pound salsify
Vegetable oil for frying

1. In a large mixing bowl, whisk together the eggs and water. Add the
flour, salt, and cayenne and beat with a wooden spoon until smooth. Stir
in the shallots.

2. Peel and finely grate the salsify, then immediately add it to the
prepared batter. Stir to completely coat the salsify.

3. Heat a small amount of oil in a large skillet. Transfer the
mixture to the hot oil by generous setving spoonfuls. Cook for 2 to 3
minutes, turning once to brown both sides. Serve on a napkin-lined plate.

Yield: 4-6 servings