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Chapter: Vegetable Recipes
Section: Salsify
Recipe: Pan-Roasted Salsify

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Pan-Roasted Salsify
4 large or 8 thin/small salsify roots
Juice from 1 lemon
1 teaspoon black peppercorns
1 bay leaf
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
A sprinkling of chopped parsley or thyme

Peel the salsify roots and place them in a shallow pan with water to cover,
lemon juice, black pepper, bay leaf, and salt to taste. Bring to a simmer
and cook until tender (about 20-30 minutes, simmering, based on the
thickness of the roots.)

Remove the salsify roots from the liquid and let cool slightly, then cut
into small pieces (I cut mine into 2-inch batons.)

Heat some olive oil in a saute pan over medium heat until hot, then add the
salsify pieces along with a sprinkle of coarse salt and a grinding or two
of fresh black pepper. Cook until golden brown, then toss in the chopped
fresh thyme at the end.

Original source from Craft Chef Damon Wise. From: Eggs On Sunday
Eggs On Sunday