Salsify In Lemon Butter Recipes

LEMON ROASTED SALSIFY

Steps:

• Rinse and brush the salsify because the roots can be very sandy and dirty. Then peel them.
• Rinse them well under cold running tap water again. Make sure that all the sand and dirt are totally washed off. While peeling the salsify, let the peeled roots soak in some water with half of the lemon juice. This keeps them from oxidation that makes the white salsify yellow once they are peeled.
• Then chop the peeled salsify into smaller even bits. Pour the vegetable oil in a large non-stick pan or wok and place it over high heat until hot. Add the chopped salsify and season with a pinch of pepper, salt and nutmeg.
• Quickly stir fry the salsify for about 4 minutes. Sprinkle with the rest of the lemon juice and the dry white wine.
• Transfer the stir fried salsify to a large baking dish. Sprinkle with an extra pinch of pepper and salt.
• Bake the salsify in a preheated oven at 400°F (200°C) for 40 to 45 minutes until the salsify is soft and golden. Gently stir the vegetables halfway through cooking time. Remove the salsify from the oven, sprinkle with the freshly chopped parsley and extra olive oil.
• Check the seasoning and add extra nutmeg, pepper or salt to taste if necessary. Serve hot.

BUTTERED SALSIFY

Steps:

• Have a bowl of cold water ready to which a little lemon juice or vinegar has been added.
• Cut off the tops of the salsify root, peel with a vegetable scraper, and drop immediately into the cold acidulated water to prevent discoloration.
• Cut into 1/2-inch wide strips about 2 inches long.
• Drop them into large pot filled with boiling water and cook, covered, until tender, about 20 minutes; avoid overcooking as the flesh should not become mushy.
• Drain well; add butter, salt, pepper, and a sprinkling of parsley or chives and toss well before serving.

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.