SC - Salsify-update and useful info

[Daniel Phelps]

My copy of "Larousse Gastronomique the Encyclopedia of Food, Wine and
Cookery" in English translation (Prosper Montagne, Crown Publishers, Inc. NY
1961 Library of Congress Cat. # 61-15788) says that what is called Salaify
is actually two plants the "...root of the plant of the Compositae family
which alone is entitled to it, but also for that of another plant on the
same family which botanically is called scorzonera."  The entry goes on to
say that the flesh of the roots of both plants are very similar in taste and
are prepared in exactly the same way.  The word Scorzonera comes from
Catalan "escorso" or in English viper as it was formerly believed to be a
specific against its bite.  The entry in my edition provides 11 recipes.
Copies of Larousse Gastronomique, at least in West Palm Beach, can often be
found in the book secions of charity thrift stores for about $5 or $6 if you
keep your eye out for it, about $20 in used book stores and over $75 new.

Daniel Raoul Le Vascon du Navarre'
- -----Original Message-----
From: LrdRas at aol.com <LrdRas at aol.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Saturday, January 16, 1999 9:29 AM
Subject: SC - Salsify-update and useful info


>Master A, your suppositions about Salsify appear to be accurate. I found
this
>in the Visual Food Encyclppedia:
>
>"Although known in southern Europe for more than 3000 years, salsify was
not
>cultivated until the 17th century. It was introduced into North America by
the
>Pilgrims, but remains relatively unknown even today."
>
>Also anyone working with Salsify might consider the fact that it blackens
on
>contact with the air after being peeled and cut. To prevent this they
should
>be plunged into vinegar or lemon water or boiled for 15 mins. before
peeling
>and preparing them.
>
>Helen, given the above info, I would recommend preparing the vegetable in
>advance for long term storage in the freezer. My apologies for not
remembering
>this in my earlier post as I normally automatically use Friut Fresh or
>ascorbic acid baths for all my fruits and vegetables when processing them
and
>it completely slipped my mind. :-0
>
>Ras
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