Salsify in Cream

Name: Salsify in Cream
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1½ pounds scorzonera (or use large, even-shaped white salsify); 1½ pounds scorzonera (or use large, even-shaped white salsify); Few tablespoons lemon juice; ⅔ cup heavy (or whipping) cream; 1 tablespoon finely minced shallot; Big pinch dried tarragon; Big pinch dried thyme; Salt

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

There are some simple combinations that are just plain right—like salsify and cream.

Ingredients

1½ pounds scorzonera (or use large, even-shaped white salsify)
Few tablespoons lemon juice

Europe
United Kingdom
France
Italy
Belgium
Spain
Side dish
Spring
Vegetarian
Gluten-free
Mediterranean

Method

Scrub and peel roots. As you proceed, place each immediately in a bowl of water acidulated with a few tablespoons lemon juice.
Drain, place on rack of steamer, set over boiling water. Cover and steam until just tender throughout; timing can vary from 10 to 20 minutes. Check smaller roots first, and withdraw from steamer as they become tender; do not overcook or