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Duration:
45 mins
Servings:
20
Level:
Advanced
An unusual root but commonly used for hundreds of years, though and almost forgotten in the new eras, Salsify is a rich root vegetable with plenty of health benefits as the improvement of your hair, has present vitamin C, and is also low calories and a lot of potassium.
Salsify needs to be cook in a liquid called 'Au Blanc', a French term for a cooking method that results in “white” food. It will help to cook and enhance the flavors of the Salsify, preventing it from oxidizing.
Part 1:
Preparing The Salsify
Step 1
In a large rondeau pot, combine the flour, water, salt, and lemon. Whisk the mixture until completely diluted.
Step 2
Peel the salsify and add to the mixture. After the salsify has been added to the liquid know as a "blanc", bring everything to a boil and simmer until tender.
After the salsify is tender cool while still in the cooking liquid, in a blast chiller, or over ice.
Part 2:
Plating the Salsify
Step 1
To finish the salsify, add the brown in a saute pan in butter. Once the salsify has browned, deglaze with the stock, and reduce until syrupy. Add the truffles, and then the truffle juice. Finish with Almonds, Chives, salt, and pepper.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
