1½ cups salsify, peeled and sliced (see note below)
1½ cups water
1 T. butter
1 quart milk or half-and-half (or a combination)
Salt and pepper to taste
Parmesan cheese (optional)
Cook the salsify until tender in the water to which you have added a pinch of salt. Add the butter and milk or half-and-half and bring to nearly boiling. Season to taste and serve. Feel free to pass the Parmesan cheese at the table along with fresh, chopped parsley.
Serves 4.
Note: Salsify is also called “oyster plant” because of its vaguely similar taste to oysters. Salsify roots look a lot like carrots, except they are white or brown, depending on which variety you get. Scrub the roots before removing the skins and then remove any dark spots and trim the top and bottom of the roots before slicing. Also, salsify cooks faster than carrots, and it will become mushy if overcooked, so watch your pot carefully.