Salsify

Name: Salsify
Brand: LE MARCHE
SKU: SALS1000
Price: 10.00 GBP
Availability: InStock

£10.00

Net: 1kg White flesh beneath dark, bark-like skin Subtle artichoke-parsnip flavour with a mineral, oyster-like finish

The winter root that professional kitchens never stopped using — dark-skinned, white-fleshed and flavoured somewhere between artichoke and the sea. Peel under running water, poach in milk and butter, or roast until golden. Worth the preparation.

Salsify

£10.00

Salsify (Scorzonera hispanica) from France — the long, dark-skinned winter root known in French as salsifis and in English sometimes as black salsify or scorzonera. The exterior is rough and bark-like, unpromising to look at, but beneath it the flesh is white, firm and unlike any other root vegetable in the kitchen. The flavour sits somewhere between artichoke and a mild parsnip, with a subtle nuttiness and a faint mineral quality that has earned it the nickname "oyster plant" — a reference to the hint of something almost seafood-like in the finish.

Salsify is one of those vegetables that has largely disappeared from domestic cooking while remaining a permanent fixture in professional kitchens across France. The reason it fell out of favour at home is the preparation: the roots exude a sticky, milky latex when peeled that discolours quickly and clings to everything. The fix is simple — peel under cold running water and drop immediately into acidulated water — but it is enough to put off anyone who does not know what they are getting into. The reward for that small effort is a vegetable with a delicacy and subtlety that very few roots can match. Poached in milk and butter, it becomes silky and gentle. Roasted in a hot pan until golden, it develops a nutty sweetness with crisp edges. It pairs naturally with fish, poultry, cream sauces and truffles.

Origin: France

Ingredients: Salsify (Scorzonera hispanica)

Storage: Refrigerate unwashed, loosely wrapped in a damp cloth or paper bag. The roots dry out quickly once exposed to air. Use within a week.

Peel the roots under cold running water using a vegetable peeler. The flesh exudes a sticky, milky latex that discolours on contact with air — work quickly and drop each peeled root straight into a bowl of cold water with the juice of a lemon.

To poach: cut the peeled roots into even lengths. Place in a pan with enough milk to cover, a knob of butter and a pinch of salt. Simmer gently for 15–20 minutes until tender. The milk preserves the colour and adds a gentle creaminess.

To pan-roast: slice the peeled roots into batons or rounds. Heat olive oil in a non-stick pan over a medium-high flame and cook, turning occasionally, until golden on all sides. Add a knob of butter and continue cooking for a few minutes until the edges are crisp and the centre is tender. Add a splash of water to create an emulsion that coats the salsify. Serve immediately.

To purée: poach as above until very soft, then drain and blend with a little of the cooking milk, butter and seasoning. Pass through a sieve for a fine texture.

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If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

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Description

Salsify (Scorzonera hispanica) from France — the long, dark-skinned winter root known in French as salsifis and in English sometimes as black salsify or scorzonera. The exterior is rough and bark-like, unpromising to look at, but beneath it the flesh is white, firm and unlike any other root vegetable in the kitchen. The flavour sits somewhere between artichoke and a mild parsnip, with a subtle nuttiness and a faint mineral quality that has earned it the nickname "oyster plant" — a reference to the hint of something almost seafood-like in the finish.

Salsify is one of those vegetables that has largely disappeared from domestic cooking while remaining a permanent fixture in professional kitchens across France. The reason it fell out of favour at home is the preparation: the roots exude a sticky, milky latex when peeled that discolours quickly and clings to everything. The fix is simple — peel under cold running water and drop immediately into acidulated water — but it is enough to put off anyone who does not know what they are getting into. The reward for that small effort is a vegetable with a delicacy and subtlety that very few roots can match. Poached in milk and butter, it becomes silky and gentle. Roasted in a hot pan until golden, it develops a nutty sweetness with crisp edges. It pairs naturally with fish, poultry, cream sauces and truffles.