Stewed Salsify or Oyster-Plant

The scraped and sliced salsify can be held in acidulated water (water with lemon juice or vinegar) in the refrigerator for up to 4 hours before cooking. Do not cook the dish ahead, as the cream sauce and tender texture are best enjoyed immediately after preparation.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cream sauce may separate slightly upon storage. Reheat gently in a covered saucepan over low heat, stirring occasionally and adding a splash of cream or milk if needed to restore the sauce consistency.