Boiled Salsify (Salsifis l’Anglaise)

Boiled Salsify (Salsifis l'Anglaise)

No ratings yet
Servings: 10


  • 3 1/3 lb salsify
  • 4 1/3 pint blanc preparation


  • Wash, peel thinly, cut into 8 cm lengths and place in acidulated water.
  • Make the blanc and when boiling, add the drained salsify and simmer for 15 minutes.
  • Drain and serve arranged in a vegetable dish

Blanc Preparation

  • Place 2 oz flour into a basin, whisk in 4 1/2 pint litres cold water, then strain into a deep pan, add the juice of 2 lemons and salt and bring to the boil. The food, e.g. calfs' feet, Jerusalem artichokes, is added covered with a muslin during cooking.
Save to Favorites
Please login

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating