Lemon Roasted Salsify Recipes

PAN-ROASTED SALSIFY

Steps:

• Peel the salsify, place in saucepan and cover with water; add lemon juice, peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste.
• Bring to a simmer and cook until tender.
• Remove salsify from liquid and cool, cut into small pieces of equal size.
• Heat skillet over medium heat and add olive oil.
• Add salsify and season with salt and pepper.
• Cook until golden brown.
• Add the butter and the remaining sprigs of thyme and toss until the butter melts.
• Remove from heat and drain well on paper towels.

PAN-ROASTED SALSIFY

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.