Braised Salsify And Jerusalem Artichokes
serves 12
Salsify is a hard-to-find vegetable with a faint oyster taste. If you can't find it, double the amount of Jerusalem artichokes (also called sunchokes).
Read more about this recipe at the Washington Post.
4 tablespoons (1/2 stick) cold unsalted butter, cut into small dice
1 pound salsify, peeled using long strokes and cut on the diagonal into 1-inch pieces
1 pound Jerusalem artichokes, scrubbed, peeled and cut into 1-inch pieces
1/2 cup white wine
1 cup homemade or store-bought chicken stock or broth
1 teaspoon finely grated lemon zest
1 tablespoon minced flat-leaf parsley
prep: 15 minutes
total: 30 minutes
peeler
large heavy-bottomed saucepan
1. Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add enough water so that there is about 1/3 inch of liquid in the saucepan.
2. Add the salsify and Jerusalem artichokes, tossing gently to coat. Season lightly with salt and pepper to taste. Cook for 1 to 2 minutes, letting the water evaporate completely, then add the white wine and chicken stock or broth.
3. Increase the heat to medium-high just until the liquid bubbles at the edges, then reduce the heat to medium or medium-low. Cover and cook for about 10 minutes, checking occasionally to make sure there is just enough liquid to braise the vegetables; they should be tender but still retain some crispness. Increase the heat if necessary to allow the liquid to reduce to a glaze.
4. To serve, toss gently with lemon zest and parsley. Taste and adjust seasoning as necessary. Serve immediately.
