Best 3 Braised Salsify Recipes
Braised salsify is a classic French dish that makes a perfect warming winter meal. Salsify is a root vegetable that resembles parsnips and has a slightly sweet, nutty flavor, which is enhanced by the braising process. It is usually served with a creamy sauce, such as a béchamel or velouté, and can be accompanied by a variety of side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad. Braising salsify is a relatively simple process, but it does require some time and patience. The salsify must be peeled and cut into pieces, then browned in butter or oil. It is then covered with a flavorful liquid, such as broth or white wine, and simmered until tender. The resulting dish is a tender, flavorful vegetable that is perfect for a special occasion dinner.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-ROASTED SALSIFY
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
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
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
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 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
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.
Tips:
- For the best flavor, choose young, tender salsify roots.
- Peel the salsify roots just before cooking to prevent them from discoloring.
- To remove the bitterness from salsify, blanch it in boiling water for 2-3 minutes before cooking.
- Braising is a great way to cook salsify, as it helps to tenderize the roots and develop their flavor.
- Salsify can be braised in a variety of liquids, such as water, broth, wine, or beer.
- Common vegetables that are often paired with salsify in braises include carrots, celery, onions, and leeks. Other ingredients that can be added to a salsify braise include herbs, spices, garlic, and bacon.
- Grainy mustard and lemon juice are added at the end of the cooking process to create a tangy sauce.
- Salsify can also be roasted, sautéed, or fried.
- Salsify is a good source of fiber, potassium, and vitamin C.
Conclusion:
Salsify is a delicious and versatile vegetable that can be enjoyed in a variety of dishes. Its unique flavor and texture make it a great addition to any meal. Whether you are braising, roasting, sautéing, or frying salsify, there are endless possibilities for creating a delicious meal. So next time you are looking for something new to try, give salsify a try. You won't be disappointed!
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