Maple Roasted Salsify
Ingredients
- 800 gSalsify (peeled and cut into 5cm batons)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 2 tbspMaple syrup
- 2 pcGarlic (unpeeled and crushed)
- 1 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
White, tender roots coated in a caramelized maple glaze. The browned butter and thyme bring a woody depth that evokes the forest floor.
- 1
Prepare a bowl of cold water with the juice of one lemon. Peel the salsify with a peeler (wear gloves, the sap is sticky). Submerge them immediately in the lemon water to prevent browning.
- 2
Drop the batons into a pot of boiling salted water. Cook for about 10 minutes. A knife tip should enter with slight resistance. Drain and dry them thoroughly in a towel.
- 3
In a large pan, heat the oil and butter. When the butter foams and smells nutty, add the salsify with the crushed garlic and thyme. Brown on all sides until they are deeply colored.
- 4
Pour the maple syrup over the roots. Let it reduce over medium heat, tossing the pan so the syrup coats every piece in a shiny, sticky glaze. Season with salt and pepper.
Frequently asked questions
How do you get this dish right?
- Wear gloves when peeling salsify; the sap is very sticky and stains the skin.
- Don't overcook in water: they should stay firm before hitting the pan to avoid turning into mush.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in a pan with a small knob of butter to restore the glaze.
