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