The Netherlands is famous for its picturesque landscapes, charming windmills, and, of course, its fantastic opportunities for farm-fresh produce! And if you’re looking for a truly unique and wonderfully grounding experience, head to one of the many “pick-your-own” farms to unearth a culinary treasure: salsify.
Digging for Delight: The Joy of Salsify Picking!
Forget the humdrum of the supermarket aisle; imagine stepping onto a sun-kissed Dutch field, spade in hand, ready for a delightful treasure hunt. Salsify, often playfully dubbed the “oyster plant” (due to its subtle, often debated, oyster-like undertones – don’t worry, it’s 100% vegetarian!), is a long, slender root vegetable that offers immense satisfaction when you pick it yourself.
Whether you’re embarking on a mindful solo adventure, enjoying a romantic countryside date, or creating hilarious, muddy-kneed memories with friends and family, the act of digging up salsify is pure joy. There’s something incredibly satisfying about gently loosening the soil, feeling the cool earth give way, and carefully coaxing these elegant roots from their cozy underground beds. Each perfectly unearthed salsify feels like a little victory, a direct connection to the land and the simple pleasures of honest food. You’ll breathe in the fresh air, share laughs, and come away with not just a basket full of deliciousness, but also a heart full of happy memories. It’s an earthy, wholesome kind of fun that truly makes you appreciate where your food comes from!
Bringing Your Salsify Bounty Home: Culinary Adventures Await!
Once you’ve proudly marched your muddy boots and glorious salsify back to the kitchen, it’s time for the next adventure. Don’t be intimidated by its unassuming appearance; salsify is a versatile and flavourful vegetable, offering a delicate, slightly sweet, earthy, and subtly nutty taste.
Top Tip: Salsify oxidizes quickly once peeled, so make sure to peel it under running water and immediately drop the peeled roots into acidulated water (water with a splash of lemon juice or vinegar) to keep them bright and beautiful.
Here are a few ways to transform your farm-fresh find:
Recipe 1: Creamy Salsify Gratin – A Comforting Classic
This dish turns your humble roots into a rich and luxurious side.
Ingredients:
- 500g salsify, peeled and cut into 2-inch pieces
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 300ml milk
- 100g Gruyère cheese (or a similar good melting cheese), grated
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Breadcrumbs (optional, for topping)
Instructions:
- Pre-cook Salsify: Place the peeled salsify pieces in a pot of cold, salted acidulated water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until just tender but still firm. Drain well.
- Make the Béchamel: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thickened. Continue to cook for a few minutes, stirring, until it coats the back of a spoon.
- Season and Combine: Remove the béchamel from the heat. Stir in half of the grated cheese, nutmeg, salt, and pepper. Gently fold in the cooked salsify.
- Bake: Pour the salsify mixture into an ovenproof gratin dish. Sprinkle with the remaining cheese (and breadcrumbs, if using). Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until bubbly and golden brown on top. Serve hot!
Recipe 2: Roasted Salsify with Herbs – Simple & Earthy
This method truly lets the natural flavour of salsify shine through.
Ingredients:
- 500g salsify, peeled and cut into spears or chunky pieces
- 2 tbsp olive oil
- 2 sprigs fresh rosemary, finely chopped (or 1 tbsp dried)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: a squeeze of lemon juice after roasting
Instructions:
- Prepare Salsify: Preheat your oven to 200°C (400°F). In a large bowl, toss the peeled salsify pieces with olive oil, chopped rosemary, minced garlic, salt, and pepper until evenly coated.
- Roast: Spread the salsify in a single layer on a baking sheet. Roast for 25-35 minutes, flipping halfway through, until tender and lightly caramelised.
- Serve: Remove from the oven. A squeeze of fresh lemon juice at the end can brighten the flavours beautifully. Serve immediately as a delicious side dish.
A Salsify Shaker: The “Garden Earth” Gin Sour
While not a typical cocktail ingredient, salsify’s earthy and slightly sweet notes can lend a unique depth to a savoury drink. We’ll make a quick syrup to capture its essence.
For the Salsify Syrup:
- 100g peeled salsify, thinly sliced
- 100ml water
- 100g granulated sugar
Instructions for Syrup: Combine salsify, water, and sugar in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Reduce heat and simmer gently for 10-15 minutes, until salsify is tender and the syrup is slightly thickened. Strain out the salsify (keep it for a snack or garnish!), cool the syrup completely, and store in the fridge.
For the “Garden Earth” Gin Sour:
- 60ml good quality gin
- 30ml fresh lemon juice
- 20ml salsify syrup
- 1 egg white (optional, for a silky texture and frothy top)
- A sprig of fresh thyme or a thin salsify ribbon for garnish
Instructions for Cocktail:
- Combine Ingredients: In a cocktail shaker, combine the gin, lemon juice, salsify syrup, and egg white (if using).
- Dry Shake: Shake vigorously for about 15-20 seconds without ice (this helps emulsify the egg white for a better foam).
- Wet Shake: Add a generous amount of ice to the shaker and shake again for another 15-20 seconds until well chilled.
- Serve: Double strain the cocktail into a chilled coupe or whisky glass. Garnish with a sprig of fresh thyme or a delicate curl of blanched salsify ribbon. Enjoy the surprisingly complex, earthy, and refreshing flavour!
So, next time you’re in the Netherlands, grab your digging tools and prepare for a salsify adventure. It’s a journey from farm to fork that promises fun, flavour, and a healthy dose of Dutch charm!