Buttered Salsify

Buttered Salsify

This parsnip-shaped root vegetable is also known as «oyster plant» because its taste resembles a delicately flavoured oyster. The more flavourful type of salsify [sal-sih-fee] has white flesh with a black skin that stains one's hands during cleaning (hence its botanical name « scorzonera» i.e. black skin). Fortunately, canned salsify is now easily available in most supermarkets.

2 servings
Cooking 5 min

90 calories per serving 


Ingredients

1 can salsify, drained   420 mL
1 tbsp butter, unsalted   14 g
1 pinch salt [optional]   0.1 g

Method

  1. Drain the salsify and discard the liquid.
  2. Melt the butter in a pan over medium heat. Add the salsify and sauté 4-5 min with occasional stirring, until golden-brown. Add a little salt.
  3. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (130g)

Amount

% DV*

* DV = Daily Value

Calories

90

Fat

6 g

9 %

Saturated 3.5 g
+ Trans 0.3 g

20 %

Cholesterol

15 mg

Sodium

350 mg

15 %

Carbohydrate

7 g

2 %

Fibre

3 g

13 %

Sugars

2 g

Protein

2 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

4 %

Iron

0 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Claims

Free :
Added Sugar
Source of :
Fibre, Phosphorus, Potassium

More info


This recipe is in the following categories: Vegetables | Side dishes | Diabetes-friendly | Halal | Kosher | Vegetarian

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