Recipe: Buttery Salsify Puree with Horseradish

Here’s a recipe to help you beat those winter vegetable blahs.

Salsify

In New York, we’ve seen salsify at the Paffenroth Farms stand of the Union Square Greenmarket, Whole Foods, and Dean & Deluca. In a pinch, substitute Jerusalem artichokes.

You can see a little more about salsify (and how to pronounce it!) here:

Word of Mouth: Salsify

Buttery Salsify Puree with Horseradish
serves 2 to 4

2 tablespoons lemon juice
2 pounds black or white salsify
1 small clove garlic
2 1/2 tablespoons butter
3/4 cup milk
1/2 tablespoon horseradish, or to taste
salt, to taste

Fill a large bowl with cold water, and add the lemon juice to create an acidulated bath. Peel the salsify, and cut it into 2 inch lengths, slipping the pieces into the bath as you work.

Add the drained salsify and the clove of garlic to a saucepan of cool water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain, and puree with remaining ingredients. Garnish with parsley, or other mild herbs. If you like, this recipe can easily become a soup by increasing the amount of milk until the desired texture is reached.

This is by Nina, who is up for one of our new writer positions. Welcome Nina!