Salsify in Garlic Vinaigrette

Poor old salsify. It seems to be either unknown, forgotten or unloved. Virtually unavailable in the shops, not a single search result for it on the usually flawless Waitrose cooking and recipe website, and still available and up for grabs. All of which is a shame as it has to be one of the most unusual and tasty members of the vegetable family. If you can get it, try it.

Salsify in Garlic Vinaigrette

If you live in London, a stall in Borough Market usually stocks salsify

Preparation time: 10 minutes
Cooking time: 1-1.5 hours
Skill level: Easy


  • salsify – as much as you want
  • vegetable stock – enough to generously cover the salsify
  • garlic – 2 cloves – crushed
  • olive oil
  • white wine vinegar

The quantities above are vague as they depend on the amount of salsify you have … and besides, it’s a pretty simple recipe.

Peal the salsify, cut into 15cm lengths and drop in acidulated water (to preserve their whiteness).

Bring some light vegetable stock to the boil and add the salsify. Bring back to the boil, turn down to a simmer, cover and cook for about an hour until tender.

Set aside to cool.

Make a garlic vinaigrette to your taste … as a rule, 4 parts oil to 1 part vinegar, and as much garlic as you fancy.

Drain the salsify, pour over the dressing and serve as part of a feast.

Verdict: Rich, creamy and garlicky.

Drink: A chilled white tonight.

Entertainment: ‘Waking the Dead’ – possibly the only compulsory viewing currently on TV.

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