Here is my favorite winter vegetable recipe in the world: golden oven roasted salsify with white wine and lemon juice! Have you tried or roasted salsify before?
You will love it!
Just take a good look at these gorgeous roasted salsify below!
And nope, these are not parsnips that I cut into fries. But another highly delicious vegetable that goes by the name of salsify or salsify root!
Have you heard of it before?
Salsify Root
Perhaps you have already tasted it?
Do you like roasted salsify?
I bet you do! However I am quite stunned by the amount of people who don’t like salsify roots. Or let alone know what salsify root is even! But wait until they have tasted my roasted salsify recipe below.
I am sure that many would change their opinion about this glorious autumn vegetable!
Enjoy!
Easy Oven Roasted Salsify Recipe with Lemon
Here's my favorite winter vegetable recipe: golden oven baked salsify in white wine and lemon juice! Have you roasted salsify before?
- 2 lbs fresh salsify roots (900 g)
- 4 tbsp lemon juice
- 1 small glass dry white wine
- 2 tbsp olive oil
- 3 tbsp fresh parsley chopped
- nutmeg
- pepper
- salt
- Rinse and brush the salsify because the roots can be very sandy and dirty. Then peel them.
- Rinse them well under cold running tap water again. Make sure that all the sand and dirt are totally washed off. While peeling the salsify, let the peeled roots soak in some water with half of the lemon juice. This keeps them from oxidation that makes the white salsify yellow once they are peeled.
- Then chop the peeled salsify into smaller even bits. Pour the vegetable oil in a large non-stick pan or wok and place it over high heat until hot. Add the chopped salsify and season with a pinch of pepper, salt and nutmeg.
- Quickly stir fry the salsify for about 4 minutes. Sprinkle with the rest of the lemon juice and the dry white wine.
- Transfer the stir fried salsify to a large baking dish. Sprinkle with an extra pinch of pepper and salt.
- Bake the salsify in a preheated oven at 400°F (200°C) for 40 to 45 minutes until the salsify is soft and golden. Gently stir the vegetables halfway through cooking time. Remove the salsify from the oven, sprinkle with the freshly chopped parsley and extra olive oil.
- Check the seasoning and add extra nutmeg, pepper or salt to taste if necessary. Serve hot.
How to cook with salsify?
But I get it though.
I am well aware of the fact that fresh salsify is quite an old-fashioned root vegetable nowadays and that is why salsify is not easy to find anymore.
Sometimes I can find fresh salsify roots in my local supermarket in Belgium but that only occurs in certain months, especially in autumn and during the winter.
Can you roast salsify?
Yes!
Canned or Frozen
However I can actually find canned salsify (or even the frozen ones) much easier than the fresh ones. But I don’t really like them. It is the same with fresh white asparagus and their canned version for instance.
One doesn’t have anything to see with the other really.
Meh.
No thanks.
What does salsify taste like?
Well that is quite a difficult question.
If you have not tried salsify before: then I would say that cooked salsify roots taste kind of like fresh parsnips and white asparagus. Or at least something in between them.
You can find salsify root also under the name of vegetable oyster or oyster plant.
My mom used to prepare roasted salsify sometimes when I was little. But I have to admit I was not too fond of their taste back then…
My mom would boil also them until the salsify were tender and then she would add a light bechamel sauce to the salsify.
Bechamel Sauce
And that was probably just one of her clever tricks to make us eat it. She knew very well that we loved that white sauce.
She would also do the same with fresh fennel, celery root or Brussel sprouts by the way.
But I am lucky that my taste buds seem to have developed a bit over the years. Because now I just can’t get enough of these delicious veggies!
What about you?
Can you easily find salsify around where you live?
Easy Oven Roasted Salsify with Lemon in the Oven
My husband just adores these roasted salsify.
However there is one slight little problem here.
He doesn’t digest roasted salsify root that well. Even the plain and simple boiled salsify can be a challenge for him. It is too bad when you love a food but you can’t eat it without paying for it later on.
I think that something in this vegetable makes his stomach ache a little, with cramps and such.
It makes him feel quite uncomfortable and bloated.
Cramps
And so because of that, I don’t cook with salsify that often really.
But here is my chance to cook my all time favorite roasted salsify again… Because he went out for dinner with a friend a couple of nights ago.
And I went straight to my local supermarket and treated myself to a generous handful of fresh salsify roots. I cleaned them, then roasted salsify in the oven and devoured every piece of it. No need for white sauce anymore!
Looking for another comforting way to cook with salsify?
Salsify and Potato Mash
Try mashing it together with floury potatoes, butter and a splash of milk. The mild, slightly sweet flavor of salsify blends beautifully into a creamy mash, adding extra depth and a subtle oyster-like note. It makes an excellent side dish for roast meats, sausages, game dishes and other hearty winter meals.
Curried Salsify Soup
Salsify also works wonderfully in soup. This smooth curried salsify soup combines the delicate flavor of the root vegetable with gentle curry spices to create a warming and satisfying bowl of comfort. The curry brings a touch of spice without overpowering the salsify, resulting in a rich winter soup that is perfect as a starter or light lunch on cold days.
Sure! For an American audience, FAQs tend to work best when they’re practical, conversational, and answer the most common questions people might Google.
More Winter Vegetable Recipes
Looking for more seasonal comfort food? Try my Parsnip Soup with Apples and Cinnamon Croutons. The sweetness of parsnips and apples paired with warm cinnamon flavours makes it a delicious starter for chilly days.
Frequently Asked Questions
What is salsify?
Salsify is a root vegetable that is popular in parts of Europe, especially Belgium and France. It has a mild, slightly sweet flavor that is often compared to oysters or artichokes, which is why it is sometimes called oyster plant.
What does salsify taste like?
Salsify has a delicate flavor that is mildly sweet, earthy, and slightly nutty. Some people detect a subtle oyster-like taste, while others compare it to parsnips, artichokes, or asparagus.
Do you need to peel salsify before cooking?
Yes. The skin is tough and should be removed before cooking. Once peeled, salsify can discolor quickly, so place it in water with a little lemon juice until you are ready to use it.
Can you roast salsify in the oven?
Absolutely. Roasting brings out the natural sweetness of salsify and gives it a tender texture with lightly caramelized edges. It is one of the easiest and most flavorful ways to cook this root vegetable.
What goes well with roasted salsify?
Roasted salsify pairs well with roasted chicken, pork, beef, fish, and game meats. It also works beautifully alongside other root vegetables, mashed potatoes, and creamy sauces.
Can you make roasted salsify ahead of time?
Yes. You can roast salsify ahead of time and store it in the refrigerator for up to 3 days. Reheat it in a hot oven for a few minutes before serving to restore some of its crisp edges.
Is salsify healthy?
Salsify is a nutritious root vegetable that contains fiber, vitamins, and minerals. It can be a tasty addition to a balanced diet, especially during the fall and winter months.
What’s the difference between salsify and scorzonera?
Although they are often confused, salsify and scorzonera are different vegetables. Salsify has a light-colored skin, while scorzonera, also known as black salsify, has dark brown to black skin. Both can be prepared in similar ways and have a comparable flavor.
Huh. Well, I can see how salsify would go well with potatoes. A while back, I planted some and they went crazy with their blue flowers and volunteered all over the place. I dug up the roots a few times but it was an unfamiliar vegetable to my wife and I, so we let it go. They were good to eat, no doubt about it, when we took the trouble. I’d suggest, though, that they should be added to a more traditional potatoes au gratin, maybe cooked ahead, but then mixed with breadcrumbs, garlic, cheese etc. on top of the… Read more »