Salsify Polonaise

Salsify is root vegetable belonging to the dandelion family and is also known as the oyster plant because of its oyster-like taste when cooked – although some people think of it as having an asparagus taste.  It can be served hot, as an accompanying vegetable, or cold, as a salad.  This is a method of preparing it as a hot vegetable.

Preparation Time: 20 Mins

Cooking Time: 20 Mins

Total Time: 40 Mins

Ingredients

For 6 servings…

680 gms          Salsify      

                      Water       

3 tbs               Vinegar  - white wine 

2                    Shallots  - chopped   

60 gms            Carrots  - chopped finely        

60 gms            Butter       

                      Pepper  - freshly ground, black 

                      Salt          

1 clove            Garlic  - crushed      

1                    Bouquet garni         

Method

Scrape the salsify, wash it and chop it into 50 cm lengths.  Put it into 50 cl of water mixed with the vinegar and leave to steep.

Chop the shallots and carrots very finely.

Melt the butter in a pan and stir in both vegetables.  Cook over a low heat, add a pinch of salt, the pepper, the crushed garlic and the bouquet garni.  Pour on 50 cl of boiling water and stir well.

Dain the salsify, add to the pin, bring up to boiling point and simmer for 10 minutes.  Then strain and serve.