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A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its similar taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews.
Scrub the root under cold running water, peel with a sharp knife and place in water with a little lemon juice.
Peel the root, then cut into short lengths and simmer for half an hour until soft. Drain, then sauté in a little butter. Try our salsify crumpets recipe topped with poached eggs.
Refrigerate in an airtight container and use within one week.
Choose salsify that's firm and smooth, preferably with the green tops still on.