Caramelized Salsify Spatzle And Roasted Vegetable Broth Recipes

CARAMELIZED SALSIFY, SPATZLE AND ROASTED VEGETABLE BROTH

Caramelized Salsify, Spatzle and Roasted Vegetable Broth image

Provided by Molly O'Neill

Time 2h20m

Yield Four servings

Number Of Ingredients 20

Ingredients

3 medium onions
2 carrots
1 rutabaga
2 parsnips
1 fennel bulb
2 tablespoons canola oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3 sprigs fresh thyme
4 stalks salsify, peeled and halved crosswise
1 quart milk
1 tablespoon unsalted butter
Salt and freshly ground pepper to taste
1/2 cup milk
3 eggs, lightly beaten
2 tablespoons coarse Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 cups plus 2 tablespoons flour
2 teaspoons unsalted butter

Steps:

For broth, preheat oven to 450 degrees. Peel and dice vegetables and place in a large roasting pan or 2 pans to avoid overcrowding. Toss with the oil. Roast until browned, stirring occasionally, about 45 minutes. Transfer to a large pot and add 4 cups of water. Place over medium heat and simmer until broth is reduced to 2 cups, about 30 minutes. Strain and stir in 1/2 teaspoon of salt, pepper and thyme. Set aside.
Place salsify and milk in a large pot over medium heat. Simmer until tender, about 30 minutes. Drain and rinse under cold water. Cut in half lengthwise and then across into 2-inch pieces. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the salsify and cook until it turns light brown, about 5 minutes. Season with salt and pepper.
For spatzle, whisk together the milk, eggs, mustard, salt and pepper. Add flour and stir until smooth. Bring a large pot of water to a boil. Place a one-sided grater with large holes over the pot and press the spatzle mixture through the holes, letting it drop into the pot. Cook until spatzle rises to the top, about 1 to 2 minutes. Drain.
To serve, reheat broth and salsify. Melt 2 teaspoons of butter in a nonstick skillet over medium heat. Add spatzle and toss until heated through. Divide salsify among 4 bowls and top with spatzle. Remove thyme from broth and ladle into the bowls. Serve immediately.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Categories Soup/Stew Vegetable Roast Vegetarian Fall Healthy Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 14

Ingredients

1 cup chopped onion
1 cup quartered crimini mushrooms
1 cup sliced carrots
1/2 cup chopped parsnips
1/2 cup sliced celery
4 large garlic cloves, crushed, peeled
1 tablespoon olive oil
8 cups water
1 cup coarsely chopped Swiss chard (including stems)
1/2 cup thinly sliced leek (white and pale green parts only)
1/4 cup chopped fresh parsley (including stems)
1 teaspoon salt
1 bay leaf
1 large fresh thyme sprig or 1/2 teaspoon dried thyme

Steps:

Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

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

Ingredients

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

PAN-ROASTED SALSIFY

Pan-Roasted Salsify image

Salsify is a carrot-like root vegetable that tastes a little like oysters, and is known as "poor-man's oysters". To make vegetarian, substitute margarine for the butter. Posted from an online source in response to a recipe request.

Provided by Molly53

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large salsify
1 lemon, juice of
1 teaspoon peppercorn
5 sprigs thyme
1 bay leaf
1 teaspoon coriander seed
2 tablespoons extra virgin olive oil
1 tablespoon butter
salt and black pepper, to taste

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.

Nutrition Facts : Calories 110.5, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 24.5, Carbohydrate 6.6, Fiber 2.4, Sugar 0.3, Protein 1

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