- 1 1/2 teaspoons multicolored peppercorns
- 1 1/2 pounds salsify roots
- 2 tablespoons ghee (clarified butter)
- 1/4 teaspoon sea salt
- 1 teaspoon dried dill weed
- Roughly crush peppercorns in a mortar. Set aside.
- Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
- Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.
08/21/2019
recipepes.com
pan-roasted salsify, recipe
PT15M
PT1H
5
455 calories
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