Subject: Cecil's Salsify
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 25 2000 - 07:03:54 EDT
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F O O D F U N N Y
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Reader Harriet St.Amant sends us this bumper sticker:
Red meat is not bad for you, but fuzzy green meat is.
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T O D A Y ' S R E C I P E
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Needless to say, salsify (or oyster plant) is the super salad sleuth's
favorite vegetable. The variety easiest to find in the U.S. is
white-skinned, but if you can find the black-skinned type (also known
as scorzonera), choose it instead.
Cecil's Salsify
2 cups (500 ml) peeled salsify (oyster plant, scorzonera),
cut into 1-inch (3 cm) pieces
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) half-and-half or milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Boil or steam the salsify until tender, about 10 minutes. Meanwhile,
heat the butter in a saucepan over moderate heat. Stir in the flour
and cook for 2 minutes. Add the half-and-half and stir frequently
until it thickens and comes to a boil. Season with salt, pepper, and
nutmeg. Add the salsify and combine well. Serves 4 to 6.
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