Quote:
Originally Posted by Granity
I've never known a lot like you for drifting threads :-)
1) Oysters, raw yuk, best use, a couple put in a steak and kidney pudding.
2) Salsify, superb root veggie, shame it's not readily available in shops. Some people allow it to grow for 2 years before harvesting it. It has very pretty purple flowers which look good in a boarder. Cooking it there seems to be 2 schools of thought, one is that you skin it then cook it, ignoring the fact that the white milky liquid ouses out and you loose it or you boil it and then skin it which is the way I prefer to do it.
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I have always used the second methid to cook the roots - far less effort [apart from burnt fingers], scoring them all the way down the root and then slipping the skin off before chopping the root into sections.