Wednesday, December 14, 2011

Pan-Roasted Salsify

This recipe comes from New York Magazine, published by Robin Raisfeld and Rob Patronite on February 24, 2008. Let us know what you think!

Pan-Roasted Salsify
4 large salsify roots
juice from 1 lemon
1 teaspoon black peppercorns
5 sprigs thyme
1 bay leaf
1 teaspoon coriander seeds
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
salt and freshly ground black pepper, to taste

1. Peel the salsify and place in a shallow pan with water to cover, lemon juice, black pepper, 3 sprigs of thyme, bay leaf, coriander, and salt to taste. Bring to a simmer and cook until tender.
2. Remove salsify from liquid and once cooled, cut into small pieces of equal size. Heat sauté pan over medium heat and add olive oil.
3. 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 foams. Remove from heat and transfer to paper towels. Serve immediately.

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