Salsify With Herbs
10m prep 20m cook 30m ready
Tender salsify tossed with olive oil or brown butter, fresh herbs, and optional hazelnuts and chives. A simple, elegant side dish.
Ingredients
- 8 cups water
- 2 tablespoons lemon juice or distilled white vinegar
- 1 teaspoon salt
- 2 pounds salsify
- 1 ¼ cup extra-virgin olive oil, melted butter, or Brown Butter (opens in new tab)
- ¼ cup chopped parsley or 2 tablespoons chopped tarragon
- (¼ cup chopped toasted hazelnuts)
- (1 tablespoon minced chives)
- Lemon juice or white wine vinegar to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 cups water
- 2 tablespoons lemon juice or distilled white vinegar
- 1 teaspoon salt
- 2 pounds salsify
- 1 ¼ cup extra-virgin olive oil, melted butter, or Brown Butter
- ¼ cup chopped parsley or 2 tablespoons chopped tarragon
- (¼ cup chopped toasted hazelnuts)
- (1 tablespoon minced chives)
- Lemon juice or white wine vinegar to taste
Let's Cook
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Step 1.
Bring to a boil in a medium saucepan: 8 cups water; 2 tablespoons lemon juice or distilled white vinegar; 1 teaspoon salt
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Step 2.
Peel and cut into 3-inch lengths: 2 pounds salsify
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Step 3.
Add to the boiling water. Return the mixture to a boil, reduce the heat to maintain a brisk simmer, and cook, uncovered, until the salsify is tender when pierced with a knife, 10 to 20 minutes. Drain and toss immediately with: ¼ cup extra-virgin olive oil, melted butter, or Brown Butter; ¼ cup chopped parsley or 2 tablespoons chopped tarragon; (¼ cup chopped toasted hazelnuts); (1 tablespoon minced chives); Lemon juice or white wine vinegar to taste
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