Quine and Salsify
After reading my short story "A Solemn Curfew" in the "Secrets of Castle Drakon" anthology a couple of people have asked me what salsify is and if it is as good as Quine thought it was.
The answer is a definite YES.
One of the lesser known root vegetables, it looks like an elongated brown carrot, but when you peel it, it is creamy white on the inside.
It's like apple, it goes brown in the air, so have ready some water with a drop of lemon juice in it when you have peeled it and cut it into batons.
You can just boil it and serve it like a carrot, or mash it like a potato, but the most delicious way is how Quine served it.
He cooked it in water until just tender, then he egged and bread crumbed each piece and then he deep fried it. He, in his 14thC style kitchen would have used lard, but today I would shallow fry the bits in olive oil adding butter to make them go really crisp.
You occasionally see salsify in the better supermarkets and at farmer's markets, it is well worth buying when you do.
Enjoy1
The answer is a definite YES.
One of the lesser known root vegetables, it looks like an elongated brown carrot, but when you peel it, it is creamy white on the inside.
It's like apple, it goes brown in the air, so have ready some water with a drop of lemon juice in it when you have peeled it and cut it into batons.
You can just boil it and serve it like a carrot, or mash it like a potato, but the most delicious way is how Quine served it.
He cooked it in water until just tender, then he egged and bread crumbed each piece and then he deep fried it. He, in his 14thC style kitchen would have used lard, but today I would shallow fry the bits in olive oil adding butter to make them go really crisp.
You occasionally see salsify in the better supermarkets and at farmer's markets, it is well worth buying when you do.
Enjoy1
date
newest »
newest »
message 1:
by
Reggie
(new)
Jan 18, 2015 11:08AM
I never knew you were such a dedicated chef! :D
reply
|
flag
Reggie wrote: "I never knew you were such a dedicated chef! :D"The history of food and how we cook it is something I find fascinating. I've dozens of books on the subject.
And I like to cook
