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SALSIFY WITH BROWN BUTTER |
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IngredientsServes 6
You can vary the herbs according to your taste, for example, parsley mixed with some tarragon, chives and chervil.
1kg salsify
115g butter
a generous handful finely chopped parsley
lemon juice to taste
salt and freshly ground black pepper
Method
Scrub clean the salsify under a running tap. Top and tail each root and, if necessary, cut in half so that they can fit into a large saucepan. Cover with plenty of cold water and set over a medium high heat. Bring up to the boil and cook until tender. It shouldn't take longer than 30 minutes. Drain and once cool enough to handle, peel and cut into bite-sized pieces. Set aside.
Meanwhile, clarify the butter. Melt the butter over a low heat and leave to simmer for 10 minutes over a very low heat. As it simmers, the butter will throw up a white froth. Line a sieve with a clean damp piece of muslin. Slowly pour in the butter - the froth will be trapped in the muslin - making sure that you leave the milky dregs in the bottom of the pan. Save the strained butter.
Measure 3-4 tablespoons of the clarified butter into a wide saucepan. Set over a low heat and stand over it. As soon as it begins to turn a golden brown and smell deliciously nutty, stir in the salsify and cook gently until the salsify is piping hot. Remove from the heat, add the parsley, and season to taste with lemon juice, salt and freshly ground black pepper. Serve immediately.
This recipe was kindly provided by Sybil Kapoor
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