Oysters Without The Pearl

This amazing little root really does taste like a mild version of an oyster, probably more of an acquired taste for many. Texturally they are quite different than that of an oyster but flavor wise they are very similar. Salsify is great in stews, soups and is also delicious creamed or mashed.
They carry Salsify in most supermarkets in the produce section usually only during the winter months. It’s a very interesting vegetable really worth exploring.

Salsify Casserole (Poor Man’s Baked Oysters)

2 cups of Salsify, cooked and drained
3 cups of broken saltine crackers (just crush in your hand)
2 eggs
3 cups of milk
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter

Scrape salsify as you would a carrot, slice in 1/4 inch pieces, and put in cold water to keep from turning dark, simmer for 20 minutes until tender then drain.
Butter a 1 1/2 quart baking dish layer salsify and crackers (starting and ending with crackers). Beat eggs, add milk, salt and pepper and pour over casserole, dot with butter. Bake at 350 degrees for 25 to 30 minutes.