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.
Check out the recipes below so you can choose the best recipe for yourself!
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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