Salsify with Browned Butter Recipe
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The delicate flavor of salsify (sometimes called oyster plant) is enhanced but not overwhelmed by the nutty richness of browned butter. Use either black (scorzonera) or white salsify.
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1 pound salsify
1 tablespoon lemon juice or vinegar
1 teaspoon salt
3 tablespoons butter
1 tablespoon chopped parsley (optional)
Have ready a bowl with vinegar or lemon juice mixed with enough water to cover the cut up salsify. Wash and peel salsify. Cut cross wise into about 2" lengths, then into 1/4" strips. As pieces are cut, drop into the acidified water to prevent discoloration.
In a saucepan, bring about 1 quart water and 1 teaspoon salt to a boil. Drain salsify and add to boiling water. Cook, at a slow boil, until tender, about 10 minutes.
While the salsify cooks, heat butter in a small pan. If possible, use a pan with a light-colored interior to judge the color of the butter. Over medium heat, bring the butter to a golden brown, then just a bit more, to a medium brown. Watch carefully, as it will burn quickly.(If this happens, discard the butter and start over.) Remove butter from heat as soon as it is brown. The whole process will take only a minute or two.
When salsify is tender, drain, put in serving bowl and pour butter over. Sprinkle with parsley, if using, and serve warm.
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