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Black salsify can vary in size. Some sticks are quite thick and chunky, while others are… well, stick thin. If you’re dealing with the latter, the best way to remove the skin is by cooking them 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. Then, cook as above or have a look at our other recipes for further black salsify inspiration!