Description
I'm sure "live and learn"! I bought the other day... Thought SALSIFY, lived for 33 years and did not know even that for "Chruch" like this. Brought it home, inspected and googled it... turns out, a good thing! In cooking use tragopogon porrifolius (Tragopogon porrifolius), also known as "sweet root, white root, oat root", "Jerusalem star", "oyster plant", "vegetable oyster", "Salafi and salsify" now.
Ingredients
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Roots
4 piece
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Potatoes
7 piece
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Garlic
25 tooth
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Rosemary
2 coup
Cooking
Buy ( or maybe in the country you grow???) then even easier! In short, find salsify. Unwashed, it looks like this
So. Cleaned, washed, put the salsify in water with vinegar ( Apple, the other was not)... vinegar is needed, so the root is not dark. cut into small pieces. And then, it's simple. I washed and sliced new potatoes, 3 handfuls of garlic, lightly crushed with your palm. Cut the salsify, salt, poured olive oil and added fresh rosemary. And in the oven! What can I say... For me this discovery. The taste is amazing... mushrooms, the taste of oysters and of the earth... Very gentle consistency... Cooking a pleasure! Will certainly bake again!
Bon appetit! Don't forget a glass of good white wine will brighten your night and tasting salsify)))
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