Braised Salsify

Preparation info
  • Serves


    • Difficulty


Appears in
Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

  • About


  • 2 large sticks of salsify
  • 20 g vegetable oil
  • 200 g


Peel the dark skin off the salsify and cut it into 6cm lengths. Roast it in a pan on a high heat with a little oil. Once coloured, deglaze with the red wine and reduce until a syrup consistency. Add the butter to finish and season with a little salt and just a few drops of sherry vinegar.