Salsify is a most underrated vegetable. It’s ugly, and it’s awkward. It’s like a stroppy teenager that refuses to wash. It’s not much fun to prep and goes off colour really easily. Dark brown and holding onto every bit of dirt, I had some ground into my palms which took so much scrubbing, I think I’ve lost some layers of skin. It requires a lot of TLC. Putting it mildly. So, why bother? Once you crack it and this shy vegetable shows you it’s smile, you can’t help but fall in love with it. Tender and delicate, it’s often referred to as the oyster of the vegetable kingdom as it’s reported to have a similar flavour. I find it a little nutty, and so I like to pair it with roast garlic, which I think compliments it well. Once you take the beast that is garlic with some firm roasting, so that it relaxes and releases a sweetness, it holds hands with the salsify in this soup, and they become the best of friends. They don’t overpower each other, it’s a very delicate soup. This …
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