Creamy Salsify with Horseradish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The surprise in this side dish is that the sweet, subtle flavor of black salsify is brilliantly complemented by the judicious addition of pungent horseradish. Ingredients:
1 gallon water |
2 tablespoons white vinegar |
2 1/4 pounds black salsify |
salt |
3 tablespoons heavy cream |
2 tablespoons unsalted butter |
3/4 teaspoon finely grated horseradish root |
freshly ground white pepper |
parsley leaves, for garnish |
parsley leaves, for garnish |
Directions:
1. In a large bowl, combine 2 quarts of the water with the vinegar. Peel the salsify under cool running water. Cut the roots into 4-inch lengths, adding them to the vinegar water as you work. Drain the salsify, transfer to a medium saucepan and add 2 quarts of fresh water and a generous pinch of salt. Bring to a boil and cook over moderately high heat until tender, 8 to 10 minutes.
2. Drain the salsify, reserving 3 tablespoons of the cooking water. In a food processor, combine the salsify and the reserved cooking water with the cream, butter and horseradish and puree until smooth. Season with salt and white pepper. Work the puree through a fine sieve and serve hot, sprinkled with parsley.
3. Make Ahead: The puree can be refrigerated for up to 1 day.
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