Buttered Salsify Recipes

Steps:

• Have a bowl of cold water ready to which a little lemon juice or vinegar has been added.
• Cut off the tops of the salsify root, peel with a vegetable scraper, and drop immediately into the cold acidulated water to prevent discoloration.
• Cut into 1/2-inch wide strips about 2 inches long.
• Drop them into large pot filled with boiling water and cook, covered, until tender, about 20 minutes; avoid overcooking as the flesh should not become mushy.
• Drain well; add butter, salt, pepper, and a sprinkling of parsley or chives and toss well before serving.

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.

Steps:

• Combine the salsify, rosemary, basil stems, 1/4 cup of the lemon juice, 1 tablespoon salt, and 2 cups water in a large saucepan. Bring to a boil, then simmer very gently until the salsify is tender, about 45 minutes. Drain the salsify, and cut into 3-inch-long pieces; halve thicker pieces lengthwise.
• Combine the butter, cayenne, 1/2 teaspoon salt, remaining 1/3 cup lemon juice, and 1/3 cup water in a medium saucepan. Cook over medium heat, whisking, until the butter melts. Add the salsify and cook, stirring gently, until the sauce thickens and clings to the salsify, about 8 minutes.
• Season to taste with salt and pepper, divide among serving plates, and top with the basil leaves.