Saturday, January 8, 2011

salsify...

I bought some salsify at the market yesterday, enchanted by the sootiness of its black skin (it is a pure white inside, though), and I have no idea what to do with it. Has anybody cooked with salsify before?
Matt
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3 comments:

  1. ClareFebruary 19, 2011 at 1:27 PM

    Have you tried looking it up in the Alan Davidson companion to food (OUP)?

    Bryan

    ReplyDelete
  2. Matty SFebruary 20, 2011 at 3:08 AM

    Hmmm, I don't have a copy here. Next time I'm in Cold Aston, I will have a shufti.

    ReplyDelete
  3. emma sMarch 2, 2011 at 2:49 PM

    what is salsify?

    ReplyDelete

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