Stewed Salsify
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- salsify
- 1 spoonful butter
- very little water
Instructions
- Half boil the salsify. Cut it up and place in a stew pan with very little water and a spoonful of butter. Stew until dry and serve.
- For variation, after stewing you may cut the salsify into scallop shells, top with grated bread, and bake. Alternatively, make them into cakes and fry them.