Vegetable
White Salsify
S tier
White salsify is the pale-skinned root in the kitchen: peel, cook in acidulated water so it does not brown, serve like a mild parsnip with a hint of oyster. A gratin or a fry. Black salsify (scorzonera) is darker-skinned and a different species.
Track this ingredient
Unit
Characteristics
Preparations
FryGratin
Traits
Acidulated PeelBrowns In AirFrenchMild OysterNot BlackPale SkinParsnip KinWinter
History
FR
French kitchens cooked white salsify as salsifis blanc.
White salsify was a winter root of European markets.
White versus black salsify was labelled so cooks would not mix species.