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Salsify / Oyster Root / Recipes? (White or Black)

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White Salsify (Tragopogon porrifolius) is in Season in the UK at the moment. Anyone have suggestions for recipes?

Its much the same as the Black one I believe although that is a different plant (Scorzonera hispanica).

I've cooked both before, the black (Scorzonera hispanica) seems to be more widely available in Germany (Schwarzwurzel) and the Netherlands

It is said to have a taste profile similar to Oysters.. although I find that a bit difficult to pick myself.

 
 
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  1. sorry i have no recipes... salsify is lovely and versatile.
    i usually just cook them first then sautee with butter and mixed herbs. or make a gratin, creamy soup even.

    1. I did a little salsify soup the other night - it was interesting.

      I cooked the black root once or twice and just boiled it and served with some butter or olive oil as a side dish. But was wondering if there were some other common ways of cooking it.