Glossary S
Salsify also known as Oyster Plant refers to a root vegetable that is native to the Mediterranean Region. Salsify is grown primarily for its edible root which has a flavor like that of oysters. The root looks like a long, thin parsnip, with creamy white flesh and a thick skin. Salsify can be boiled, mashed or used in soups and stews.It is usually peeled and can be used like carrots and parsnips, the same way as other root vegetables. Moreover, it can be added to soups and stews, parboiled and baked in a casserole with herbs and butter; pureed, battered and fried; or eaten cooked and cold in salad. Salsify's flower stalks which develop the second year can be cut and cooked like asparagus it they are harvested before they get woody.
Like parsnips, salsify provides nutritive value being a little higher in protein and only half the calories. One (1) cup of cooked salsify supplies 40 calories, 3.5 grams of protein, 3.8 grams of fiber, 20.4 grams of carbohydrate, 60 mg calcium, 19 mg magnesium, 1.7 mg iron, and 251 mg of potassium. However, salsify has very little vitamin A, B, C, or E.
Deutsch: Speisesalz
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent.
Salteñas Potosinas refer to Bolivian pastry filled with a spicy, juicy stew of meat or chicken with chopped vegetables, olives and hard -boiled egg which are made in Potosí. Salteñas Potosinas are less juicy than the normal or regular Salteñas and are more likely to be meat-free.
Potosi is a city in Bolivia.
Saltfish is usually cod, but some other varieties of fish can be used as well, that are heavily salted and dried.
Saltibarsciai refers to a popular Lithuanian bright pink cold borscht soup which is made using cooked or pickled beets and chopped vegetables.
Saltimbocca refers to an Italian dish traditionally prepared with veal and prosciutto rolled together and cooked with sage and and marsala wine.