Best 2 Braised Salsify Recipes
Salsify, a root vegetable with a unique flavor and texture, takes center stage in this collection of delectable recipes. Often called the "oyster plant" due to its briny taste, salsify can be prepared in a variety of ways to create dishes that are both satisfying and sophisticated. From classic French braised salsify to hearty soups and stews, roasted vegetable platters, and even a creamy gratin, these recipes showcase the versatility and appeal of this often-overlooked ingredient. With detailed instructions and helpful tips, these recipes make it easy to incorporate salsify into your culinary repertoire and impress your dinner guests with your culinary prowess.
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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.
Tips:
- Choose the right salsify: Look for salsify that is firm and has no blemishes. The roots should be about the same size, so they cook evenly.
- Peel the salsify carefully: Salsify has a thin, delicate skin that can be easily peeled with a vegetable peeler. Be careful not to peel too much of the flesh off.
- Cook the salsify until it is tender: Salsify can be cooked in a variety of ways, but it is most commonly braised or roasted. Cook the salsify until it is tender, but not mushy. You can check the doneness by piercing it with a fork.
- Season the salsify well: Salsify has a mild flavor, so it is important to season it well. Common seasonings for salsify include salt, pepper, garlic, and butter.
- Serve the salsify with a variety of accompaniments: Salsify can be served with a variety of accompaniments, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Salsify is a delicious and versatile vegetable that can be enjoyed in a variety of ways. With its mild flavor and delicate texture, salsify is a great addition to any meal. Whether you are braising, roasting, or frying salsify, be sure to follow these tips for the best results.
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