These, easy to grow winter vegetables are little known in the UK as a winter vegetable. They are members of the sunflower family, like Jerusalem Artichokes ( I'm still waiting to be convinced of their plus side!). Both Salsify and Scorzonera have a similar, though slightly firmer texture than Jerusalem Artichoke, but have a much better flavour. Described as 'vegetable oyster', the flavour is quite delicate so, don't overpower them with strong herbs, etc.
They have a tough skin which is easily removed by steaming or boiling gently for 10 minutes or so ( please don't over cook them), then peel the skins off easily. They can be peeled raw but, the flesh will discolour easily so you will need to cover with lemon juice or put in water.
Excellent nutritional value - high in potassium, phosphorus, magnesium and iron, also vitamins A,B,C and D. Importantly they contain Inulin, a natural insulin so, are good for diabetics.
My favourite dish with these excellent vegetables is to steam gently, as above, remove the skins and cut into 10 -12cm lengths ( or so). Lay in a casserole dish and cover with cheese sauce. Sprinkle with fine breadcrumbs or grated cheese and bake in medium to hot oven ( 180c) for 15 mins. Great as a starter or a side dish.
I sowed 2 rows of each last year and have had a excellent crop. Although I didn't sow all the seed I had, it is recommended that you buy new seed each year. Apparently, as they are a perennial, you can propagate new plants from the growing tops but, I think I will find it easier to grow new plants from seed. They have very long, brittle roots ( rather like a parsnip, though finer) so take care when digging them up
No comments:
Post a Comment