CC, your best source concerning salsify is the late Jane Grigson's
Vegetable Book New York: Atheneum, 1979--alas, out of print--since it is a wonerfully valuable and authentic compendium. She gives recipes for salsify soups, salads, pies and fritters, as well as for plain whole cooked salsify (or scorzonera). You will probably find the book through
www.abe.com or such similar sites. I would also try e-Bay.
Meanwhile, do I have a recipe for you. How about Potato Salsify Pie.
Ingredients for two 9-inch pies
For two 9-inch by 2-inch walnut crusts
1 cup walnuts
2 2/3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 stick (8 ounces) unsalted butter, chilled and cut into 1/2-inch dice
1 "large" egg whisked with 2 tablespoons iced water
2 to 3 tablespoons iced water in a separate measure
1 egg white
Pinch salt
For the salsify filling:
1 cup olive oil
12 large cloves of garlic, smashed
1 quart chicken stock, more if needed to cover ingredients
2 bay leaves
1/2 cup white wine vineegar
1/4 cup Kosher salt
1/2 bunch thyme (10 sprigs)
2 teaspoons rosemary leaves, coarsely chopped
2 pounds peeled salsify
For the potato filling:
4 cups heavy cream
1 cup lamb stock
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon minced garlic
1-1/2 pounds "boiling" potatoes, unpeeled and sliced 1/4-inch thick.
For serving:
1/2 cup toasted ground walnuts reserved from the first step
2 tablespoons finely chopped thyme
Special equipment suggested:
A food processor with metal blade
Two 9 x 2-inch false bottomed tart molds
The pie dough: Pulse the walnuts in the food processor with a tablespoon of flour until the nuts are coarsely chopped. Spread on a small roasting pan and toast in a 350 degree F oven for 5 to 7 minutes, to brown lightly. Remove 1/2 cup and reserve for final decorations. When completely cool, scrape the remaining 1/2 cup into the bowl of the food processor. Add the rest of the flour, salt, sugar, and chilled butter. Pulse the butter into the flour, but only until the mixture looks like very coarse meal. Turn on the machine and at once process in the egg-water mixture, adding more driblets of the separate iced water until the dough masses; be careful here not to overmix, the dough should not ball up on the blade. Turn the dough onto a lightly foured board, and hand-knead briefly, cut in two, and wrap each piece in plastic wrap. Refrigerate for 2 hours. (May be left in the refrigerator for 2 days, or freeze).
Forming the crust: Roll dough into 14-inch circles and buttered molds. Refrigerate for an hour.
Preheat the oven to 350 degrees F.
Baking the crust: Line the crusts with lightweight aluminum foil and fill with dried beans. Bake in the pre-heated oven for about 15 minutes or until set. Remove the foil and beans. Whisk the egg white with a pinch of salt until foamy and paint the shells with a light coating, then return to the oven for 5 minutes.
The Salsify filling: Bring all the salsify filling ingredients except for the salsify itself to a boil. Simmer for 10 minutes then add the salfity and simmer until it begins to soften. Remove the pan from heat and allow the salsify to cool in the liquid. (Reserve leftover liquid for soups and another day). (Note: The cooked salsify may be stored up to 3 days.)
The Potato filling: Bring the cream , lamb stock, salt, pepper, and arlic to a boil in a large saucepan. Add the potatoes and simmer several minutes until just tender--taste slices to be sure. (Filling may be cooked several hours ahead; set aside, uncovered.)
Assembling and serving the pie: Use a perforated spoon to transfer the potatoes from the cream to the walnut crusts. Spread the cooked salsify neatly over the potatoes, trimming it to fit if necessary. Pour enough of the potato-boiling cream over the vegetables to coat them nicely. Bake at 350 F for 10 to 15 minutes until bubblinghot. Toss the remaining walnuts and thyme togeteher and strew them over the top.
Cut pies warm, and serve.
I just hope that's what you were looking for!
[ September 28, 2001: Message edited by: Kimmie ]
