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Black salsify can vary in size. If it's on the skinny side, the best way to remove the skin is by cooking it first – rather than getting out the peeler. Otherwise, you’ll end up with tiny slivers of the lovely, edible white flesh beneath.
If you have chunkier sticks of salsify, use a peeler. The creamy, white flesh can be a bit sticky once it’s cut, so place the salsify in the kitchen sink, under a thin stream of running water, or in a bowl of cold water as you peel. Cook as above, or have a look at our other recipes for black salsify inspiration.
Absolutely amazing! I cut it pasta style and mix with butter, Parmesan and pepper! Delicious