from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A European plant (Tragopogon porrifolius) having grasslike leaves, purple flower heads, and an edible taproot.
- n. The root of this plant, eaten as a vegetable.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of several flowering plants, of the genus Tragopogon, most of which have purple flowers.
- n. The edible root of these plants.
from the GNU version of the Collaborative International Dictionary of English
- n. See Oyster plant (a), under oyster.
from The Century Dictionary and Cyclopedia
- n. A plant, Tragopogon porrifolius.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. edible root of the salsify plant
- n. Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States
- n. either of two long roots eaten cooked
Unfortunately, salsify is often hard to come by because it's so difficult to harvest, but if you can't find any, celeriac is a perfectly acceptable substitute.
Charging $150 to my card, I had seeds that promised to be carrots, zucchini, beans, peas, corn and something called salsify, which someone said tastes like oysters when cooked.
We have tried all sorts over the years, most notably when "The Times" ran a promotion with the Heligan Gardens, the upshot being packets of rareties such as salsify and scorzenara arriving month by month.
These gnarled vegetables such as salsify, Jerusalem artichokes and celery root are about to step onto the food fashion runway.
Petter Nilsson, chef at La Gazzetta in Paris, won full marks for the most original dish—a meal consisting of Jerusalem artichokes, salsify and truffles, accompanied by local sweet berries and herbs, which he imagined a wild boar would eat.
This is salsify, which the stall keeper tells me is a tasty root.
The grenache might have matched well with the caramelized salsify, smoked collards and even the coconut basmati.
The sweetness of salsify root is a great match for the earthy flavour that mushrooms bring to a dish.
Peel the salsify with a potato peeler, cut on an angle into 3cm-long chunks and transfer immediately to the pan to avoid discolouration.
Locate salsify, cardoons, radicchio or chard on a menu, and bacon is sure to be tagging along, a spoonful of fat to help the medicine go down.