Parsnips and salsify may be stewed in the above manner, substituting a little chopped celery for the parsley.
Parsnips, andsalsify (or oyster plant) may be fried in butter according to the above directions.
Good salsify is in demand where its merits are known.
Salsify is a root of high quality, the growing of which is generally considered a test of a gardener's skill.
Perhaps the after-dressing and serving of Salsify may be a test of the skill of the cook, but upon that point we will not insist.
Salsify roots require to be prepared for use by scraping them, and then steeping in water containing a little lemon juice or vinegar.
The roots of the Salsifyare edible and are marketed under the name of "Oyster Plant.
The Goatsbeard or Salsify bears large purple flower-heads with yellow centers at the tips of stiff, straight stems, 2-4 ft.
Wash and scrape the desired quantity of salsify and slice in thin slices.
In preparing salsifyfor cooking, scrape the roots rather than peel them.
This precaution will, to a certain extent, prevent the discoloration that always takes place in salsify as soon as the skin is removed.
Clean and scrape thesalsify and cut it into 1/4-inch slices.
A very appetizing scalloped dish can be made of salsify by following the directions given in the accompanying recipe.
Allow the butter to melt and serve the salsify hot.
The simplest way in which to cook salsify is to cut it in thin slices, boil it until tender, and then serve it with butter.
When thus prepared, salsify lends itself to the same forms of preparation as do the other root vegetables.
It is difficult to know if the ancients cultivated the salsify or gathered it wild in the country.
The salsify was more cultivated a century or two ago than it is now.
It should be as thick when the salsify is in, as pound-cake batter.
Grate the salsify directly into this, that it may not blacken by exposure to the air.
Wash, scrape, and grate the salsify into the batter, made of the ingredients given above.
The late sowings of Salsify are intended to remain undisturbed over winter.
Salsify is one of the best of winter and early spring vegetables, and should be grown in every garden.
Take in balance of all root crops if any remain in the ground, except, of course, parsnip and salsify for spring use.
ROOT CROPS Under the first section we will consider: Beet Carrot Kohlrabi Leek Onion Parsnip Potato Salsify Turnip Any of these may be sown in April, in drills (with the exception of potatoes) twelve to eighteen inches apart.
Mix the salsify with the batter, and have ready a pan with some hot lard, dip out a spoonful of the batter and drop in the pan, then another close by the first, and so on.
With a spoon dip out a portion of the salsify about as large as an oyster, dip it in the egg, then in the cracker, and fry it in hot lard.
When cooked and served as salsify or scorzonera, they are the whitest and sweetest of esculent roots, and afford a considerable portion of nourishment.
The Salsify is a hardy biennial plant, and is principally cultivated for its roots, the flavor of which resembles that of the oyster; whence the popular name.
They are boiled in the manner of the parsnip, and served plain at the table; or they may be cooked in all the forms of salsify or scolymus.
The salsify does well in all the cooler regions, and, moreover, it is easily grown.
One of the most approved methods of cooking salsify roots is to slowly boil them to tenderness in the smallest possible quantity of milk, and then to mash and fry them in butter, with salt and pepper.
If boiled fast, in abundance of water, the savour of both parsnips and salsifyis to a great extent dispersed and lost beyond recall.
In preparing salsify for table the darkish outside skin requires to be lightly scraped off, and then it should be steeped for a while in cold water so as to remove any slight bitterness it may possess.
Cook some salsifyuntil tender, slice it into quarters lengthways, and cut it into 3-in.
Prepare the salsify exactly as in the foregoing recipe.
Drain off the water and cut the salsify in pieces half an inch long.
Use a pint ofsalsify cut fine, boil until soft in a pint of water, mash and put through a sieve.
Or, instead of mashing the salsify after boiling, some prefer to drain it, and to dip each piece in batter and fry it in hot lard.
Cook salsify in salted water until tender, alternate it in a baking dish with bread crumbs seasoned with pepper and salt, and dot with butter.
Salsify is deserving of more general cultivation, as it is one of the more desirable of the root crops for the garden.
Salsify may be dug in the autumn and stored or allowed to remain in the ground during the winter, as its treatment is the same as for parsnips.
For storing parsnips, salsify and horse-radish, which are uninjured by freezing, the roots may be placed in a pile on the ground and covered with about six inches of earth.
The uses of salsify are similar to those of the parsnip, and when boiled and afterwards coated with rolled crackers and fried in butter it has a decided oyster flavor, from which the name vegetable oyster is derived.
Salsify is a biennial, and if the roots are not dug before the second season they will throw up stems and produce seed.
Sow seeds of salsify during the spring in the same manner as for parsnips or carrots.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "salsify" in a variety of sentences. We hope that you will now be able to make sentences using this word.
