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Salsify is a root vegetable that has an oyster-like flavour when cooked. Discover when it is in season, plus how to store, prepare and cook with it.
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.