1 Salsify (oyster plant), quantity as prepared for Creamed Oyster Plant
1 Unsalted butter, for seasoning (amount to taste)
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 All-purpose flour, for dredging
1 Unsalted butter, for sautéing (enough to coat the pan, approximately 2 tbsp / 30 g per batch)
Instructions
1. Cook the salsify (oyster plant) according to the method used for Creamed Oyster Plant — that is, scrub, peel, and simmer the roots in salted water in a covered saucepan over medium heat for 20–30 minutes, until completely tender when pierced with a fork.
2. Drain the cooked salsify thoroughly and season with butter, salt, and pepper while still warm, tossing gently to coat.
3. Shape the seasoned salsify into small flat cakes roughly 2–3 inches (5–8 cm) in diameter and about 1/2 inch (1.3 cm) thick. (The salsify may need to be lightly mashed or broken up to hold its shape.)
4. Dredge each cake lightly in all-purpose flour, shaking off the excess.
5. Melt approximately 2 tablespoons (30 g) of butter in a cast-iron skillet over medium heat. When the butter foam subsides and the butter begins to turn golden (the beurre noisette stage), add the salsify cakes in a single layer without crowding. Sauté — a technique meaning to cook quickly in a small amount of fat over moderate-to-high heat — for 3–5 minutes per side, until each cake is deep golden brown and crisp on the exterior and heated through.
6. Transfer to a warm plate and serve immediately.
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