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Lemon Roasted Salsify


Lemon Roasted Salsify Serves 6

2½ lbs fresh salsify roots 3 ounces fresh lemon juice 2 tablespoons vegetable oil 3 ounces white wine 2 tablespoons olive oil 5 tablespoons fresh parsley chopped Pinch nutmeg Salt and pepper

Preheat oven to 400°F. Rinse and brush the salsify well. Make sure to remove all of the sand and dirt. Peel the salsify and rinse them well under cold running tap water again. While peeling the salsify, let the peeled roots soak in some water with half of the lemon juice. This keeps them from oxidation that makes the white salsify yellow once they are peeled.

Chop the peeled salsify into 3-inch pieces. Add the vegetable oil in a large non-stick pan and place it over high heat until hot. Add the chopped salsify and season with a pinch of pepper, salt and nutmeg.

Quickly saute the salsify for about 4 minutes. Sprinkle with the rest of the lemon juice and the dry white wine. Transfer the cooked salsify to a large baking dish. Sprinkle with an extra pinch of pepper and salt. Bake the salsify for 40 to 45 minutes until the salsify is soft and golden.

Gently stir the vegetables halfway through cooking time.


Remove the salsify from the oven, sprinkle with the freshly chopped parsley and extra olive oil. Check the seasoning and add extra nutmeg, pepper or salt to taste if necessary. Serve hot.

adapted from June d'Arville

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