Yep, when they were handing out the good looks, salsify wasn't first in the queue.
Still, when I was browsing around Borough Market recently, I couldn't help but stick a few sticks in my shopping basket. I'd never eaten it or bought it, let alone cooked with it.
Most of the recipes I found online for salsify involved fritters of some kind. I love fritters - covering something in batter and frying it can't be bad in my book - but I fancied something a bit different.
Another scan through my cookbook collection unearthed a Terre a Terre recipe for salsify goujons and parsley liquor, a mock eel dish that's a nod to Cockney cuisine. As I've mentioned before, I'm inured to Cockney food, being as my parents are old Londoners.
Most Terre a Terre recipes involve several separate parts to them and complex assembly, and this one was no exception. I cut down the original five pieces to just two, the salsify goujons and parsley.
For reasons I'm not sure of, I was thoroughly expecting to hate the salsify, and was rather pleased to discover it was actually quite pleasant. So, maybe it's not the most flavoursome of ingredients, but it has a nice texture to it and its plainness means that it's a good canvas to stick any old spice you like on.
Something that did strike me though: this can't be an overly authentic take on the Cockney recipe: both of my parents have described eels, and the parsley liquor that goes with them, as disgusting - and this was anything but!