Sautéed Salsify

2 Reviews
100% would make this recipe again

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.

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Cooking : 5 min
80 calories/serving

Ingredients

1 can salsify, drained 420 mL
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g

Method

  1. Drain the salsify and discard the liquid.
  2. Heat the oil 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

per 1 serving (130 g)

Amount

% Daily Value

Calories

80

Fat

5 g

7 %

Saturated 0.7 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

350 mg

15 %

Carbohydrate

7 g

2 %

Fibre

3 g

13 %

Sugars

2 g

Net Carbs

4 g

Protein

2 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

4 %

Iron

0 %
More info

Claims

This recipe is :
Source of  :
Fibre, Phosphorus, Potassium, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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