Salsify, Or Oyster Plant

Wash the salsify with a rough cloth, place it in a kettle with plenty of boiling, salted water, and boil slowly until nearly done, which will be an hour. Drain, and when cool enough to handle, scrape off the dark skin on the outside. Cut the vegetable in slices, return it to the kettle, add hot water, and let it simmer fifteen minutes. Drain again, add milk to nearly cover, and thicken the milk to a cream with a little flour stirred to a paste with cold milk. Add butter, salt and pepper to taste, and serve. Salsify prepared in this way will not turn dark, and it is much more easily scraped after being boiled than before.

Fried Salsify

Boil, scrape off the skin, cut in slices, and fry like parsnips.

Salsify fritters are made the same as parsnip fritters.