Glazed salsify

Glazed salsify

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
400g salsify
1 lemon, juiced, mixed with 500 ml water
130g unsalted butter
3 shallots, finely sliced
100g leek, finely sliced, white part only
100g celery, finely sliced
3 garlic cloves, finely sliced
150ml white wine
1 lemon, juiced
3 sprigs thyme
1 bay leaf
200ml * white chicken stock [rid:1604]
salt
freshly ground pepper

Method

  1. Wash the salsify well then peel and put straight into the acidulated water to stop it discolouring. Trim each one to neat 5 cm batons and keep in the water until ready to cook.
  2. Heat a heavy-based saucepan over a medium heat. Add about a third of the butter and heat until it foams. Add the vegetables, except salsify, and garlic and sweat gently until soft but not coloured. Add the white wine and lemon juice and simmer gently until the liquid has reduced by two-thirds.
  3. Add the salsify to the pan with the herbs, seasoning and remaining butter. Toss gently and add enough stock to just cover the vegetables. Simmer gently for 20 minutes, uncovered. Remove from the heat and leave the vegetables to cool in the stock.
  4. To serve, either reheat the salsify in a little of the cooking stock or drain and caramelise it in a little butter, finished with a splash of red wine jus.
Tags:
restaurant
Becasse
Justin
North
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