As I said before, I kept back a couple of the parboiled salsify roots to try Escoffier's salsify fritters.I didn't really follow the recipe, just the notion that "the prior marinade is optional but very recommendable". So I marinated chunks of the parboiled and peeled salsify in lemon juice, olive oil, garlic and a sprinkling of dried chilli and parsley. Then I drained them, tossed them in cornflour and shallow fried them in vegetable oil until crisp. Drained on kitchen towel, sprinkled with salt, they made a really fab little snack with a glass of something. Prepared like this, they had quite a similar flavour and texture to artichoke hearts. Definitely my preferred preparation for this vegetable!
11 comments:
It never ceases to amaze me how much I learn reading my favorite blogs. I've never eaten salsify-0-wouldn't know one if I saw one--but can picture it now and imagine its taste (like artichoke). Thanks for adding to my food knowledge, Foodycat.
LOL about the bar snacks tag...
I love these, and will be snacking on them soon
Arlene - you are welcome! It really is one of the good things about blogging, isn't it?
AYOTG - bar snacks are one of the essential food groups!
I'm thinking I could use the sunchokes I have in the fridge this way & get a very similar taste
Foodycat... I love your creativity and sense of adventure.
I never knew there were so many things you could do with salsify, I only wish I could buy it more easily. This looks great!
Kat - it would be very similar, and delicious!
George - thanks!
Sam - Abel & Cole sell black salsify, scorzonera nero.
Any kind of fritter is a winner in my book!
I have been loving your introduction to this veggie. I have yet to try it, even see it here, but I am very interested.
Esi - isn't fried food grand?
Natashya - I've never seen it at a greengrocer either, but I had some at a restaurant today. Mine are better ;)
I've never heard of it. A quick google told me why "Salsify is a neglected vegetable in Australia...". I want to try yours!
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