I first came across salsify on an episode of Masterchef. This muddy stick looking thing that threw even some of the professional contestants was intriguing. Certainly not something you’ll come across at the supermarket, but usually available in season from farmers markets and veg box schemes. When I finally got my hands on some of the black kind, I was blown over by the root in this amazingly simple and delicious recipe from Abel and Cole. The veg offers a slightly sweet taste, similar to that of a parsnip and a subtle earthiness that works beautifully in these crisp, golden fritters.
Enough for 4.
- 400 g black salsify
- 1 teaspoon lemon juice or vinegar
- 3 tablespoons vegan margarine
- Salt and freshly ground black pepper to taste
- 150 g seasoned flour
- 2tbsp olive oil for frying
Scrub the salsify and scrape the skin off.
Chop the roots into two or three-inch lengths, halving or quartering them if they are thick. Drop the pieces into a bowl of water with a few tablespoons of lemon juice or vinegar to prevent browning. Steam the salsify over about an inch of boiling water for about ten minutes, or until just tender.
Mash the steamed salsify with a fork and stir in the margarine, salt, and pepper. Shape in small flat cakes, roll in flour, and sauté in olive oil until golden on each side.
How easy was that?!