Guest guest Posted July 19, 2001 Report Share Posted July 19, 2001 * Exported from MasterCook * Salsify With Shallots And Parsley Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 417 Serving Size : 3 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lemons -- Juice of 1 pound salsify 1 tablespoon flour 1 large shallot -- finely diced 2 tablespoons butter Chopped parsley Salt and freshly milled pepper SERVES 3 TO 4 Set aside 1/2 lemon and squeeze the juice from the rest into a bowl. Peel the roots one at a time and cut into desired lengths or julienne strips. Quickly put the finished pieces in the lemon juice and add water, as needed, to cover. Bring 2 quarts water to a boil in a saucepan and add the juice of the remaining 1/2 lemon, the flour, and 2 teaspoons salt. Drain the salsify, add it to the pot, and boil until tender when pierced with a knife, 15 to 25 minutes. Drain again. Cook the shallot in the butter in a medium skillet for a few minutes, then add the salsify and cook until golden, about 5 minutes more. Toss with parsley and season with salt and pepper. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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