Name: Salsify Provençal
Yield: Serves 6 to 8
Ingredients: ½ tsp. kosher or fine sea salt; ¼ tsp. Freshly ground white pepper; 2 large garlic cloves, minced; 2 lb/910 g salsify or scorzonera, trimmed, peeled, cut into 3-in/7.5-cm logs, and parboiled; 5 tbsp/70 g unsalted butter; 3 tbsp. minced fresh flat-leaf parsley

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

For a weeknight family meal, pile the salsify into a serving bowl as a jumble of petite logs and scatter the flecks of parsley and garlic over the top. For entertaining, I like to line up the logs on a platter in a neat fashion, making a long, low stack like a wood pile, with the parsley-garlic mixture sprinkled down the center.

Ingredients

3 tbsp. minced fresh flat-leaf parsley
2 large garlic cloves, minced
5 tbsp/

Method

In a small bowl, mix together the parsley and garlic. Set aside.
In a large frying pan, melt 3 tbsp. of the butter over medium-low heat. Add the parboiled salsify and toss to coat with the butter. Reduce the heat to low and sauté, stirring frequently, until the sals

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Salsify Provençal

Ingredients

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