Pan-Roasted Salsify recipe

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Ingredients

1 ½ teaspoons multicolored peppercorns
1 ½ pounds salsify roots
2 tablespoons ghee (clarified butter)
¼ teaspoon sea salt
1 teaspoon dried dill weed

Nutrition Info

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
servingSize: -
sodium: 144.9 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Roughly crush peppercorns in a mortar. Set aside.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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