Wednesday, January 22, 2014

Salsifies {+ a recipe}

Sometimes we receive weird veggies in our weekly veggie basket. But sometimes I purposely buy weird veggies. I mean seriously now, who really looks at a dirty stick and thinks, "yum!"?

But salsifies really are quite tasty, and pretty easy to cook as well (it's just the prep work that'll getcha!). They are a root veggie and are sometimes called "the poor man's oyster" because of their slight oyster-y taste.

You must peel them before eating them, and this results in a very big mess in your kitchen (if they are fresh) and very sticky hands (I usually have to scrub them with those little iron wool scrubbers to get all the gunk off).

With 19 grams of carbohydrates for every 100 gram serving, salsifies make a great, lower-carb alternative to white potatoes who are packing a whopping 37 grams of carbs per 100 gram serving!

These little "forgotten" veggies can be prepared in any number of ways, but I chose to share a very simple recipe for you today. You don't have salsifies? Feel free to substitute any firm vegetable, such as carrots or parsnips, or even potatoes if you can eat those. The result will still be delicious.

Fresh tomato slices with fleur de sel,
my salsify simmer and
a steak with Green Garlic sauce
Salsify Simmer

  • 1 kg of fresh salsifies (about 2 pounds)
  • 2-4 cups of homemade bone broth
  • Sea salt and black pepper
  1. Pour about 2 cups of bone broth into a stainless steel frying pan over medium heat.
  2. Peel, wash and cut the salsifies into equal sized pieces (more or less the size of a finger). Add the pieces to the bone broth as you work.
  3. By the time you finish cutting all the veggies, the broth should be simmering. Add more bone broth if needed to cover the salsifies.
  4. Allow to simmer rapidly for 20-30 minutes, until the veggies are fork tender and the broth has cooked down to a sticky syrup.
  5. Season with salt and pepper. Serve alongside a good steak with a bit of the syrup drizzled onto.

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