Salsify in Butter with Capers

Salsify in Butter with Capers Recipe

Salsify in butter is a very simple yet tasty dish. I blanch the salsify and then sauté them in butter. A little lemon and some capers balance out the flavor. I garnish the dish with curly parsley for color and voilà, a delicious 5-minute side dish is ready.

This dish reminds me of the lunch meals from the cafeteria of my elementary school in France. It was usually served au gratin, but that's another recipe. Before you start thinking that my school served incredibly gourmet food, you should know that while salsify may not be very familiar to many in the US, in France it's down right common. The flavor and texture is similar to leeks or white asparagus, but less fibrous. It's one of my favorite vegetables, and if you give it a try, you'll fall in love with it as well. Given that this it takes about 5 minutes to prepare this recipe, you have no excuse!

Ingredients

Yields: 4 servings

1 (8.81-ounce) can salsify, drained
1 yellow onion, sliced
3/4 teaspoon salt
1 teaspoon olive oil
2 tablespoons butter
1 tablespoon capers, drained
1 lemon
1 tablespoon curly parsley, chopped
1/2 teaspoon white pepper, freshly ground


Directions

Prepping the salsify: Blanch the vegetables for about 30 seconds in boiling water, drain and pat dry on a paper towel.


Caramelizing the onions and shallots: Heat the olive oil in a pan. Sauté the onions in the oil over low heat for about 10 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown and the onions are tender. Season with salt. Transfer to a platter.


Assembly time:

Zest and juice the lemon. Set them aside separately.

In the same pan, add butter. Add the salsify and toss them in butter to coat them. Season with salt and pepper. Add the caramelized onions, capers, lemon zest and curly parsley. Drizzle with lemon juice.

Easy, huh?

Bon appétit!


Tips

You can substitute canned white asparagus for salsify. You could also use any other winter vegetables such as rutabagas, parsnip, turnip, leek, kale but you'll have to cook them until tender.

Salsifi recipe with picture

I buy them directly from my local store, Crossroads World Market -720 San Antonio Rd -Palo Alto, CA 94303. I love this place. It's a sweet little store. Crossroads Market carries a wide range of European products, but you can also order through Amazon.

For a vegan version, you can substitute vegetable-based margarine for butter.

Published By: Jacqueline Pham on January 26, 2010.


Comments

Discussion:
[-] Salsify in Butter with Capers - Guest-DailyChef
I didn't know how popular salsify was in France! Would be neat if they served this in the US too...

DailyChef Website Link
[ Posted at 11:20 AM on 1/26/10 | Reply ]
[-] Salsify in Butter with Capers - Guest-TangledNoodle
I've never tried salsify before! Unfortunately, I don't hold out much hope that I'll find it easily so perhaps I'll begin with your suggestion of using canned white asparagus. It would be a shame to pass up on such a lovely dish!

Tangled Noodle Website Link
[ Posted at 2:42 PM on 1/26/10 | Reply ]
[-] Director - Guest-CariMarkell
I Love this recipe and want to use it and your photo on our new site Gourmet-basket.com. We haven't launched yet, but will soon. We are going to sell Roland salsify and I want to make it more intriguing to Americans.

I will cite you and link to your site as well.

Hope this is OK. If not, tell me soon so I don't include it.

Thanks Cari, ownergourmt-basket.
[ Posted at 5:21 PM on 10/10/12 | Reply ]

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