Cooking Salsify (Goat's Beard)

BEFORE COOKING:

Wash, peel, and rinse the salsify roots immediately before cooking.

COOKING:

Place the salsify in a small amount of cold water if you want its flavour and aroma to infuse the stock (e.g. when making soup). If cooking salsify as a standalone dish, add it to boiling water to retain most of its juices. Cook the salsify for 20 minutes. Begin timing once the water returns to a boil. Immediately after boiling, add salt (about 2 teaspoons per liter) and a light sprinkle of sugar (about 1 teaspoon per liter). Cook covered to reduce nutrient loss and shorten cooking time. To check if the salsify is done, insert a fork or knife; if it goes in easily, it is ready.

AFTER COOKING:

After cooking, drain the salsify. The nutrient-rich cooking water can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve with toasted, crunchy breadcrumbs and drizzled melted butter.

Enjoy your meal!