Choose firm thin roots. Salsify is at its best when young and fresh, and therefore more tender. When overly large, it will be stringy and hollow in the center. Black salsify has less fibrous flesh than the yellow variety. Try to obtain unwashed whole roots. The milky sap that may escape is a sign of freshness. 

Keep in mind when buying salsify that peeling may remove up to 40% of the vegetable's total weight.

Don't be discouraged by the fact that salsify is time-consuming to peel and takes a long time to cook: you can buy frozen salsify. As for the canned variety, its flavor is a lot blander and less interesting.

Wrap in paper towel and store in the vegetable crisper of your refrigerator.

Like carrots, salsify can be kept for 3-4 weeks in a cool dark spot in the basement in a container full of sand.

It can be frozen after first being blanched.

Wear gloves to peel salsify, because it emits a sticky grayish juice that will stain your hands. Immediately immerse it in water so it don't stick together. If it's going to be in water for a while, add some lemon juice or white vinegar.

Drain and cut into 5-6 cm (2") lengths before blanching.

Prepare a "blanc": dissolve 2 tbsp. flour in a few spoonfuls of cold water, then stir this mixture into 2 liters of boiling salted water. Add the salsify and cook for approximately 45 minutes.

Check for doneness and drain when tender. You can then serve the salsify cold in a mayonnaise or vinaigrette or sauté it in a skillet with a little butter. Add a few toasted almonds for a real treat.

You can also cook it in a covered pan with some pearl onions.

In a pressure cooker: cook for 10-12 minutes. Tip: wash out the pressure cooker quickly to avoid the "dried glue" effect.

A classic: salsify fritters

Spices: nutmeg, saffron

Salsify pairs well with cream sauces or béchamel. With its sweet, refined flavor, it is an excellent partner for white meat, but is also delicious in a degreased meat jus.

For a festive pairing, serve with a few truffle shavings.

Normandy-style (for 750 g / 1 lb. 10 oz. salsify)
Place 750 g (1 lb. 10 oz.) cooked salsify, cut into short lengths, in an ovenproof baking dish. Dice 200 g (7 oz.) ham, sprinkle over the salsify, then drizzle on 4 Tbsp. heavy cream or crème fraîche.
Sprinkle with 70 g (2 1/2 oz.) grated Gruyere and gratiné in the oven before serving very hot.

A new twist on a classic
I suggest replacing "toast soldiers" with salsify sticks to dip into your soft-boiled eggs. Simply cook the salsify in boiling water with a little lemon juice. Season with salt and pepper, then dip each stick into the soft yolk.