Braised Salsify Recipes

BRAISED SALSIFY FOR BRAISED SHORT RIBS

Braised Salsify for Braised Short Ribs image

Braised salsify adds earthy flavor to chef Pierre Schaedelin's Braised Short-Ribs recipe from "Martha's Entertaining."

Provided by Martha Stewart

Number Of Ingredients 3

Ingredients

1 1/2 pounds salsify
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Trim ends from salsify, peel, and cut into 3-inch lengths. To prevent browning, soak salsify in a bowl of cold water, weighting with a plate to keep submerged until ready to cook.
Heat olive oil in a large saute pan over medium-high heat. Cook salsify, stirring occasionally, until beginning to turn translucent, about 4 minutes. Season with salt and add enough water to reach halfway up the sides of salsify. Cover and simmer until tender, 8 to 10 minutes; drain. Serve warm.

BRAISED SALSIFY

Braised Salsify image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 9

Ingredients

1 lemon
2 pounds salsify
1 cup Blonde Soffrito Base
1 clove garlic, crushed
1 sprig fresh rosemary
1 teaspoon tomato paste
4 whole peeled plum tomatoes (canned or fresh), crushed, juices reserved
Coarse salt and freshly ground pepper
Fresh basil, finely sliced crosswise, for garnish

Steps:

Squeeze lemon juice in a large bowl. Add the rinds, and 6 cups of water. Peel salsify, trim the ends, and cut into 1/2-inch-by-2 1/2-inch long lengths. Place salsify in lemon water to keep it from browning.
In a large straight-sided skillet, heat soffrito over medium heat. Add garlic and rosemary, and cook, stirring occasionally, until garlic is golden and fragrant, about 5 minutes. Add tomato paste and crushed tomatoes with reserved juices. Season with salt and pepper. Cook until the flavors begin to meld, about 10 minutes.
Drain salsify, and place it into skillet with 1 cup water. Cover, and simmer over medium-low heat, turning occasionally, until tender, about 45 minutes. If the skillet begins to get dry, add a little more water. Adjust seasoning with salt and pepper. Garnish with basil, and serve.

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