Pan-Roasted Salsify - cooking recipe

Ingredients

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

Preparation

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.