r vinegar.
Peel the salsify and trim the ends.
Peel the salsify, place in saucepan and cover with water; add lemon juice, peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste.
Bring to a simmer and cook until tender.
Remove salsify from liquid and cool, cut into small pieces of equal size.
Heat skillet over medium heat and add olive oil.
Add salsify and season with salt and pepper.
Cook until golden brown.
Add the butter and the remaining sprigs of thyme and toss until the butter melts.
Remove from heat and drain well on paper towels.
uring the preparation of salsify. Rinse and scrub salsify under running water
Fill a bowl with water, add lemon juice and soak salsify. Heat butter in a saucepan and saute onions. Add stock and bring to a boil. Drain salsify and add it to the pan along with potatoes and simmer for 25 mins. Remove some salsify along with a little stock and set aside. Add heavy cream and milk and puree. Add nutmeg, a little lemon juice and season. Return salsify and stock to pot, bring to a boil then simmer briefly. Add parsley and serve garnished with gravlax.
ot or bowl. Add the salsify. Bring a separate pot of
inegar and flour. Scrub the salsify under cold running water, then
n a bowl. Wash the salsify under running water, then peel
Cut salsify into pieces and plunge into
Wash salsify, scrape roots and place immediately in cold water, adding vinegar to prevent discoloration.
Cut in half lengthwise and cook in boiling water until tender, approximately 30 minutes.
Dip cooked pieces in beaten egg, sprinkle with salt, roll in cracker crumbs and fry in butter until golden.
ff the tops of the salsify root, peel with a vegetable
Melt the butter in a saucepan and saute the onions and drained salsify for about 3 mins. Add the flour and cook briefly then pour in the vegetable stock and the milk, stirring. Bring to a boil, simmer for 10-15 mins and season to taste. Puree the soup with a hand blender then add cream. Serve in bowls with the crispy bacon and a dollop of pesto.
Bring the stock to a boil in a pan and add the salsify. Simmer for 18-20 mins, until tender.
Dice the bread. Heat the oil in a frying pan and fry the bread, turning, until golden. Remove from the pan and set aside.
Add the cream and butter to the soup then blend in a blender or by using an immersion blender. Season and stir in the cayenne pepper, nutmeg and lemon juice. Divide the soup between 4 bowls then sprinkle with croutons. Garnish with parsley then serve.
In a saucepan, bring the salsify and water to a boil over medium heat.
Reduce heat; cover and simmer for 18-20 minutes or until tender but not mushy.
Stir in cream, butter, salt and pepper.
Cook and stir for 4 minutes or until butter is melted and cream is heated through.
.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
(Reserve the remainder for another recipe).
Melt butter in a
f water and immerse the salsify for 5 mins. Drain and