Pan-Roasted Salsify recipe
All Recipes Side Dish Vegetables Greens
Ingredients
- 1 ½ teaspoons multicolored peppercorns 1 ½ pounds salsify roots 2 tablespoons ghee (clarified butter) ¼ teaspoon sea salt 1 teaspoon dried dill weed
Nutrition Info
- 197.8 caloriescarbohydrate: 32.2 gcholesterol: 16.4 mgfat: 6.7 gfiber: 5.8 gprotein: 5.7 gsaturatedFat: 4 gservingSize: -sodium: 144.9 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Pan-Roasted Salsify
Directions
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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.