{"product_id":"salsify","title":"Salsify","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSalsify (\u003cem\u003eScorzonera hispanica\u003c\/em\u003e) from France — the long, dark-skinned winter root known in French as \u003cem\u003esalsifis\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSalsify 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salsify (\u003cem\u003eScorzonera hispanica\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate unwashed, loosely wrapped in a damp cloth or paper bag. The roots dry out quickly once exposed to air. Use within a week.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":53976203526529,"sku":"SALS1000","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/BuyFreshSalsify_FrenchOysterPlant_FINE_WILDUK.jpg?v=1736605227","url":"https:\/\/www.fineandwild.com\/products\/salsify","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}