Salsify In Lemon Butter Recipes

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.

SALSIFY IN LEMON BUTTER

Steps:

• Combine the salsify, rosemary, basil stems, 1/4 cup of the lemon juice, 1 tablespoon salt, and 2 cups water in a large saucepan. Bring to a boil, then simmer very gently until the salsify is tender, about 45 minutes. Drain the salsify, and cut into 3-inch-long pieces; halve thicker pieces lengthwise.
• Combine the butter, cayenne, 1/2 teaspoon salt, remaining 1/3 cup lemon juice, and 1/3 cup water in a medium saucepan. Cook over medium heat, whisking, until the butter melts. Add the salsify and cook, stirring gently, until the sauce thickens and clings to the salsify, about 8 minutes.
• Season to taste with salt and pepper, divide among serving plates, and top with the basil leaves.

BRAISED SALSIFY

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.

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.

CREAMY SALSIFY GRATIN

Steps:

• Fill a large bowl with water and add lemon juice or vinegar.
• Peel the salsify and trim the ends.
• Transfer the salsify to the acidulated water as you peel it.
• Slice the salsify 1/4 inch thick (a mandoline or food processor makes this a quick process).
• Return the salsify immediately to the water to keep it white.
• Move the oven rack to the upper third of the oven and preheat oven to 400°F.
• In a large soup pot, melt the butter.
• Add the flour and cook over moderate heat for 2 minutes, whisking constantly.
• Add the half-and-half and bring to a boil, whisking constantly.
• Cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened.
• Season with salt, pepper and nutmeg.
• Drain the salsify and pat it completely dry.
• Add the salsify to the pot and cook over moderate heat, stirring occasionally to prevent scorching, until tender, 25 to 30 minutes.
• Pour the salsify mixture into a 9 x 13 inch baking dish and sprinkle with the cheeses.
• Bake for 20 minutes, until the cheese is melted and the casserole is bubbling.
• Preheat the broiler and broil the gratin for about 5 minutes, or just until the cheese is golden and crusty.
• Let the gratin stand for 10 minutes before serving.