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.

Sweet Roots

One thanksgiving many years ago we took a diversion from our traditional thanksgiving celebration and spent it with a group of cousins that we hadn’t seen in years. They had chosen to do a potluck type dinner. Our cousins provided the turkey and ham and a place for all of us to gather. The rest of us were in charge of bringing the sides, desserts and a wide array of family favorites. It was a good time had by all, many of us trying to figure out our connection to each other and what branch of the family tree we dangled from. The food always seemed to provide many of the answers to some of those questions. When those familiar tastes would melt over our tongues and all at once across the table all you could hear was a chorus full of sighs and ummmmmms and I remember this and didn’t aunt so and so or grandma so and so make that when we were children?
Everything was so delicious and each bite brought back the memories of those who had touched our lives so deeply.
I enjoyed the entire experience and one particular side dish that kept me going back for more was a dish that was actually made by a friend of one of my cousins. This was a recipe for a sweet potato casserole that was created by her aunt who had found a delicious use for cornflakes.

Sweet Potato Casserole

8 already baked sweet potatoes with skins removed (Just place whole sweet potatoes on a cookies sheet, prick with fork, lightly rub skins with oil and bake at 400 degrees for one hour).

1/2 cup of white granulated sugar
2 eggs, beaten
1 teaspoon of vanilla
1/2 cup of milk

Lightly smash the sweet potatoes and stir in the next four ingredients. Place all of this into a buttered 3 quart casserole dish and bake for 30 minutes at 350 degrees.

Sprinkle with topping mixture (below) and bake 30 minutes at 350 degrees.

TOPPING:
1 cup of brown sugar1 cup of pecans, chopped2/3 cup of crushed cornflakes
1/2 cup of butter, cut into pieces