Particularly popular in Belgium, the Italians, British and French have
been known to favor this vegetable as well.
Salsify non-tapering in shape, flesh is cream colored beneath its dark skin.
Salsify is very mild and subtly flavored, flavor infoiptions range
from oyster like to artichoke.
Flavor salsify sparingly, no matter which method of cooking is chosen.
Steaming is preferred over boiling as it breaks easily, once Salsify
cooked, cut as desired.
Salsify is low in sodium and offering a good amount of protein and fiber.
This root provides modest amounts of vitamin C, some B vitamins,
and potassium and it’s a good source of complex carbohydrates.