Braised Salsify Recipes

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PAN-ROASTED SALSIFY



Pan-Roasted Salsify image

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

1 ½ teaspoons multicolored peppercorns
1 ½ pounds salsify roots
2 tablespoons ghee (clarified butter)
¼ teaspoon sea salt
1 teaspoon dried dill weed

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



Braised Salsify image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

1 lemon
2 pounds salsify
1 cup Blonde Soffrito Base
1 clove garlic, crushed
1 sprig fresh rosemary
1 teaspoon tomato paste
4 whole peeled plum tomatoes (canned or fresh), crushed, juices reserved
Coarse salt and freshly ground pepper
Fresh basil, finely sliced crosswise, for garnish

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.

BRAISED SALSIFY FOR BRAISED SHORT RIBS



Braised Salsify for Braised Short Ribs image

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

1 1/2 pounds salsify
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

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.

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