Recipe For Cooking Salsify

This vegetable is usually scraped before cooking, and much care is necessary - soaking and cooking in acidulated water, etc.- to keep it from discoloring. A better plan would be to scrub the roots carefully - a vegetable brush is indispensable in cleaning all root vegetables - and cook without scraping; then peel care fully and cut in small pieces before sending to the table. Salsify may be served with butter and seasoning, but it is better when dressed with a white sauce. It is also served au gratin. A teaspoonful of lemon juice may be added to the sauce, or sprinkled over the cooked salsify, before the sauce is poured over it. It is particularly good served au gratin.