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Croquettes of Salsify and Celeriac


  • 2 roots of salsify
  • 1 large celeriac
  • vinegar
  • pepper
  • salt
  • few drops of onion juice
  • 1 tablespoonful of butter
  • 2 tablespoonfuls of milk
  • 1 tablespoonful of cream
  • 1 egg


Wash and scrape the salsify and celeriac well. Cut in pieces and cover with vinegar and water and let them stand one hour; this will prevent them from turning dark. Pour off the vinegar and water and nearly cover them with boiling water, cook until very tender, mash fine and smooth, season with pepper and salt, and the onion juice, put in a saucepan over the fire, and add the butter, milk, and just before removing from the fire add the cream and egg, stir well, turn out into a bowl and set aside to cool. When cold make into croquettes, dip in egg and cracker crumbs and fry in a basket in boiling oil.


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The Golden Age Cook Book (1898).

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