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Salsify
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One of the lesser known root vegetables, salsify is also known as oyster plant because it tastes slightly of oysters. It has a beige-white skin and looks similar to a long carrot in shape.
Salsify
Salsify is a root vegetable. There is a black-skinned variety with white flesh sometimes called scorzonera, and a white salsify, sometimes called oyster plant. The delicate flavour is similar to asparagus.
Salsify
A root vegetable with oyster-flavored flesh.
Saltimbocca
Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
salsify = goatsbeard = oyster plant = vegetable oyster Pronunciation: SAL-suh-fee OR SAL-suh-fie Notes: When cooked, salsify has the taste and texture of an artichoke heart.
Salsify - Also called the oyster plant, (See Oyster plant) because it, at least theoretically, tastes like an oyster.
SALSAFY, or SALSIFY, Tragopogon porrifolius, a hardy biennial, with long, cylindrical, fleshy, esculent roots, which, when properly cooked, are extremely delicate and wholesome; it occurs in meadows and pastures in the Mediterranean region, ...
Casserole with Salsify Mash
2 aubergines
1 red, 1 green, 1 yellow, pepper, de-seeded and finely diced
2 courgettes, washed and sliced into 2cm chunks
2 okra (ladies' fingers)
2 cloves garlic, crushed
2 onions, peeled and sliced ...
An edible root, known also as vegetable oyster, or salsify. It is prepared like parsnips.
Oyster Sauce:
A bottled all-purpose Chinese seasoning made from oysters, water, salt,cornstarch, and caramel coloring.
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celeriac, globe artichokes or salsify are immersed in it to stop them discolouring.
Agar-Agar ...
Once the tough outer ribs are removed, cardoon can be boiled, braised, or baked. Cardoon tastes like a cross between an artichoke, celery, and salsify and its season is from midwinter to early spring.
oyster plant See salsify.
oyster sauce (Chin.) See li jiang.
oysters Rockefeller Oysters on the half shell, resting on a bed of rock salt, each topped with a spoonful of pureed seasoned spinach, quickly browned; ...
 See also: Vegetable, Cooking, Flavor, Water, Sauce
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