My really small, french culinary-school teacher (I loved this teacher – not only because he had amazing skills he were so incredible french you almost thought he was faking it) called salsify “poor mans asparagus” and I think thats really clever, because it has the subtile flavors of white asparagus without breaking the bank.
They look kind of funny to be honset, or not that special with all the dirt and the course skin. You can’t eat it raw, or off course you can, but your stomach will not be happy with you afterwards. I think the best way to keep the delicate flavors is either to boil it with lemon or carefully roast it in an oven.
These I chose to lightly roast with thyme and honey and it tasted so nice together with the pork chops I served for dinner yesterday.
To make this you need;
500 g salsify
2 tbs oil
2 tbs good quality honey
2 tbs frech thyme, finely chopped
Black pepper and salt
And you do like this;
Preheat the oven to 200 degrees. Start off by preparing a bowl with ice cold water and half a lemon (press out the juice and then put the whole lemon in the bowl as well) in it. Then clean off the dirt from the salsify before peeling it, cutting it into thirds and then immediately put it in the lemon water (otherwise it will go dark really quickly).
Dry off the salsify on a clean kitchen towel and then lightly toss them with oil, honey and thyme. Season with salt and black pepper.
Bake in the oven for about 15 min until they still have some resistance left and immediately serve.