Storage: Store black salsify roots in your refrigerator, wrapped in plastic.
Shelf Life: Up to two weeks.
Salsify can be poached, steamed, braised, roasted, pureed as part of a cream soup or battered and deep fried. Prior to use it should be peeled, either fresh or after being briefly blanched and shocked in an ice bath to loosen the skin.
Once peeled it should be cooked immediately or submerged in water with a little lemon juice or vinegar to prevent oxidation.
Salsify is commonly paired with vegetables (asparagus, peas, carrots), lemon juice, creamy sauces (hollandaise, mayonnaise, aioli, or béchamel), nutmeg, tomatoes or wild mushrooms.