Truth be told, I wasn’t expecting much when I finally uprooted these babies from the garden the other day. I fully expected that my first attempt to grow salsify would not have amounted to much, but instead I pulled some reasonably-sized (if somewhat forked) specimens from the ground.
I still wasn’t expecting that much when I cooked them for the first time, despite the reports that these parsnip-like roots tasted, well, much better than parsnips.
I was even skeptical about the recommendation that the best way to enjoy them was to do nothing more than have them boiled. I mean, surely some molecular gastronomist somewhere has come up with something more elaborate that than?
Let me tell you that I was wowed.