Was able to source some salsify and have only eaten it twice, so upon receipt, last evening I decided to play a little and see what would I do again, what would I change and maybe where could I use it. One-Cleaned and Slow Roasted with a touch of olive oil (3.5 hrs at 300F-sorry no celcius on my oven :-)), 3 - Cooked SV with butter at 88C for 50 minutes, then, pureed, juiced, sauteed, flesh from juiced turned into salsify roti, and fried crumbs.
1. The Slow Roasted - Verdict, If you have nothing else, have this. The carrots etc were very nice, but this was knock your socks off delicious. I wasn't sure how the skin would fare and my goodness (Grant is better at the colorful metaphors), this is truly wonderful. Rich, savory, root potato....ey. Somewhere between the most luscious caramel, carrot, potato, oyster and corn combination......Could stand on its own similar to the carrot (but much better), but forsee the fennel foam and ribs going nicely with this......and many other dishes.
2. Sauteed in butter - Very nice like the nicest savory french fry you've ever had.
3. Puree - More of a potato corn flavor (more potato-like than corn) with a slight savory note I couldn't place. Can't say oyster, but can see how some point in that direction.
4. Mini-Roti - potato-corn bread-like. Very nice and "homey". Would work well with chilli and the like.
5. Crumbs, not a strong flavor and I think would work well with a savory granola, or in porridge (or perhaps on their own as a risotto).
6. Juiced - VERY nice broth (although the yield was a bit disappointing) and would make a very nice foam esp if combined with a gelled faux-oyster (which is sort of where my head goes. To me had strong undertone of the mot succulent butter corn you've ever had (*so maybe even chicken corn chowder).
But if you have some, or come across some, try the slow roasted. That's a treat all on it's own IMHO.
