PAN-ROASTED SALSIFY
Salsify root is pan-roasted in ghee to give you an elegant dish to accompany your meal. Salsify may be grungy-looking, but that dirty exterior hides a delightful flavor. The mix of black, green, white, and red peppercorns give the dish a unique dimension of flavor. Use gloves when handling salsify to avoid the sticky juice getting on your hands.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Roughly crush peppercorns in a mortar. Set aside.
- Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
- Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 32.2 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 144.9 mg
BRAISED SALSIFY FOR BRAISED SHORT RIBS
Braised salsify adds earthy flavor to chef Pierre Schaedelin's Braised Short-Ribs recipe from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Trim ends from salsify, peel, and cut into 3-inch lengths. To prevent browning, soak salsify in a bowl of cold water, weighting with a plate to keep submerged until ready to cook.
- Heat olive oil in a large saute pan over medium-high heat. Cook salsify, stirring occasionally, until beginning to turn translucent, about 4 minutes. Season with salt and add enough water to reach halfway up the sides of salsify. Cover and simmer until tender, 8 to 10 minutes; drain. Serve warm.
BRAISED SALSIFY
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Squeeze lemon juice in a large bowl. Add the rinds, and 6 cups of water. Peel salsify, trim the ends, and cut into 1/2-inch-by-2 1/2-inch long lengths. Place salsify in lemon water to keep it from browning.
- In a large straight-sided skillet, heat soffrito over medium heat. Add garlic and rosemary, and cook, stirring occasionally, until garlic is golden and fragrant, about 5 minutes. Add tomato paste and crushed tomatoes with reserved juices. Season with salt and pepper. Cook until the flavors begin to meld, about 10 minutes.
- Drain salsify, and place it into skillet with 1 cup water. Cover, and simmer over medium-low heat, turning occasionally, until tender, about 45 minutes. If the skillet begins to get dry, add a little more water. Adjust seasoning with salt and pepper. Garnish with basil, and serve.
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