Salsify Soup Recipes

LEMON ROASTED SALSIFY

Lemon Roasted Salsify image

Here's my favorite winter vegetable recipe: golden oven baked salsify in white wine and lemon juice! Have you roasted salsify before?

Provided by June d'Arville

Time 1h15m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 237 kcal, ServingSize 1 serving

POOR MAN'S OYSTER STEW - CREAMY SALSIFY SOUP

Poor Man's Oyster Stew - Creamy Salsify Soup image

Salsify is a white carrot-like root vegetable often called "poor man's oyster". Posted in response to a recipe request.

Provided by Molly53

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 salsify, peeled and chopped
3 cups water
2 cups half-and-half cream
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt
1 pinch pepper

Steps:

In a saucepan, bring the salsify and water to a boil over medium heat.
Reduce heat; cover and simmer for 18-20 minutes or until tender but not mushy.
Stir in cream, butter, salt and pepper.
Cook and stir for 4 minutes or until butter is melted and cream is heated through.
.

Nutrition Facts : Calories 208.3, Fat 19.7, SaturatedFat 12.3, Cholesterol 60, Sodium 239.4, Carbohydrate 5.2, Sugar 0.2, Protein 3.6

SALSIFY SOUP

Salsify Soup image

Provided by Julia Reed

Categories soups and stews, appetizer, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
8 ounces chopped onions, peeled and freshly diced
1 small leek, trimmed, rinsed and finely sliced
12 ounces salsify, peeled and thinly sliced crosswise
1 small stalk celery, thinly sliced
6 cups strong vegetable stock
Salt and white pepper to taste
White truffle oil (optional)

Steps:

In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes. Add salsify and celery and saute over medium-high heat for 2 minutes. Add stock and simmer, partly covered, until salsify is tender, about 50 minutes. Set aside.
In batches, puree soup in a blender. Pour through a sieve into a saucepan and heat through. Season to taste. Ladle into bowls, floating a teaspoon of truffle oil on top.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1186 milligrams, Sugar 3 grams

SALSIFY SOUP

Salsify Soup image

A little know vegetable, salsify, is what makes this savory soup so delicious. It is great on a cool day with a slice of homemade bread.-Louise Stinson, Plymouth, Indiana

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups peeled and cubed salsify
3 cups water
2 cups half-and-half cream
2 tablespoons butter
1/4 teaspoon salt
Pinch pepper

Steps:

In a saucepan, bring the salsify and water to a boil over medium heat. Reduce heat; cover and simmer for 18-20 minutes or until tender. Stir in cream, butter, salt and pepper. Cook and stir for 4 minutes or until butter is melted and cream is heated through.

Nutrition Facts : Calories 260 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 272mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

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Heat vegetable oil in a large pot set over medium heat. Add the shallots and sauté approx. 5 min., until translucent. Drain the black salsify and add to the pot …
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Peel potatoes and cut into small dice. Finely dice the shallot. Fill a bowl with water and add white wine vinegar. Using gloves, thoroughly clean the black salsifies under running water with a brush. Peel the stalks, roughly chop into pieces, and place in the vinegar water immediately to prevent the peeled stalks from discoloring.
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