March 19, 2012

Salsifis



One of the perks of living in a foreign country is the food. Not only is there an opportunity to eat something you wouldn't normally but there's also a menagerie of people willing to show you how to cook it. 

For those who read French  
Last weekend my husband and I took a small trip to France to visit some friends who recently opened a grocery store that specializes in locally grown produce. A quick look around we thought maybe we should come back in June. Winter is not the best time to make a living on  local vegetables. They had eggs, unpasteurized cheeses and a few vegetables but not much else. We bought some figs, cheese spread, Jerusalem artichokes and a root vegetable called Salsifis. 

In the bag, Salsifis looks like cassava. Peeled, they look like white asparagus but with the added perk of oozing a sticky substance that turns out to be a bitch to clean out of the pot.  Gloves are required. Boiled, sautéed, seasoned, they resemble French fries but once eaten they're more like tender, buttered parsnips. If you do managed to find them in your grocery store I'd highly recommend trying them. They're approximately 30 kcal/100g and the butter won't help your waistline but still very tasty. 

4 comments:

  1. Interesting. I haven't seen this in France (or didn't know what it was); however, I draw the line at cooking food that requires me to wear gloves so my hands don't turn black. If I see it on a menu, though, I'll be brave and try it.

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    1. Hands black? Yes, one of the perks of a husband who also cuts beets, chops jalapenos and changes tires. Husbands should really come with the Salsifis.

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  2. I admit I popped in from Google Reader to see what I could understand of that recipe. Not too shabby, given my French education is now several years rusty. Mostly I got "with butter" and... "lemon," I think! ha. Better brush up :)

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  3. 'au fur et à mesure' threw me off but frankly butter really is the most important thing to know. Oh, and the black hands ;)

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