Joann Said:My dad has grown a strange vegetable?
We Answered:Your spelling is fine!
Yes: I know it. Sometimes it gets called 'the vegetable oyster' -- it's supposed to taste like them (I don't think it does, though!) It has pretty purple flowers and seedheads that look like a cross between a thistle and a giant dandelion. Don't let it seed -- it'll end up growing everywhere!
And you wanted a recipe -- this is tasty.
Oven-Roasted Salsify Soup (4 servings)
1lb 8oz salsify; trimmed and peeled
2 tbs olive oil
good pinch of salt and freshly ground black pepper, to taste
pint-and-a-half of vegetable stock
half-tsp chopped fresh thyme
quarter-pint of milk or single cream
Preheat oven to 400 F.
In medium bowl, toss salsify with oil, salt and pepper. Spread onto baking sheet and roast until tender (about 30 mins).
Chop roasted salsify into 1-inch pieces. Reserve a handful for garnish.
Put remaining salsify into large pot. Add stock and thyme. Simmer over medium heat until heated through and flavours are blended, about 15 mins.
Transfer mixture to a blender or food processor and puree. Return to pot, add the milk or cream and heat through. Ladle soup into bowls and garnish with reserved salsify.
I've also found another yummy looking recipe online, though haven't tried it ;p
Everett Said:What is salsify?
We Answered:I cut and pasted this because it was so clearly written....the website is listed below.
Salsify is a vegetable whose root and leaves can be used for cooking purposes. It is also known as white salsify, goatsbeard, vegetable oyster, and the oyster plant. The latter two names reflect the root's taste, which when cooked, resembles an oyster.
You can purchase fresh salsify in many supermarkets and specialty stores during the winter months. You can also buy canned salsify year-round. However, canned salsify is not always an easy item to locate. When purchasing fresh salsify, you will find roots that are approximately 8-12 inches long and one inch in diameter. Select only those roots that are firm to the touch and that are well developed. Once purchased, you can safely store the fresh salsify in your home for up to one week as long as the roots are wrapped in plastic and placed in your refrigerator. When you are ready to use the salsify, cut-off its root ending then use a peeler to remove its outer skin and coating. To avoid discoloration of the root prior to its use, take the newly peeled salsify and drop it into a solution of water and lemon juice.
Common uses for salsify in cooking include cutting the root into 1/2-inch cubes and adding it to stews and soups. The root can also be microwaved, boiled, steamed, creamed, or mashed. A popular recipe suggests cooking the salsify root then mashing it and forming the mashed salsify into patties that are then fried. Because salsify root has an unusual taste, you may want to experiment with using it in recipes. While it is known for its oyster-like flavor, many people have also claimed it tastes similar to an artichoke. When cooked it also has the texture of an artichoke heart.
Much more information can be found on this website:
Becky Said:Salsify Turkey Stuffing?
We Answered:The only trick is to add in the salsify. Simply scrub and peel the roots, then chop into 1/2 in thick coins and add in. Be sure to cover the stuffing until half done. My dad says it takes 30 mins to soften the salsify. He always leaves 3 coins laid on top to peel back the foil and eat to see if it's soft. Then he uncovers it to finish cooking. The three coins are the cooks prize for making the dish. I've always done the same thing. By the way, you can cheat and boil the coins for 15 min or till just soft and stir into boxed stuffing. That actually works pretty well, just not quite homemade.