Roasted Lemon-Black Salsify – Belgian Recipe
Ingredients (2 servings):
- 500 g fresh salsify roots
- 1 lemon
- 100 ml dry white wine
- 2 tbsp olive oil
- 1 bunch of parsley leaves chopped
- 25 g butter
- pepper and salt to taste
Preparation method:
- Rinse and brush the salsify because the roots can be very sandy and dirty.
- Peel the salsify roots using a vegetable peeler.
- Squeeze the juice of half lemon in a bowl with cold water.
- Add immediately the peeled salsify in this lemony water to avoid their oxidation, that would turn them yellow.
- Cut the salsify into 5 cm pieces.
- Heat the oil in a frying pan. Add the salsify pieces, season with salt and freshly ground black pepper.
- Stir fry over high heat for about 5 minutes.
- Add the rest of the lemon juice and white wine and cook until most of the liquid is evaporated.
- Transfer the salsify to an ovenproof dish, season with some more freshly ground black pepper. Add some knobs of butter over the salsify.
- Roast the salsify in a preheated oven at 200°C for 40 minutes until golden brown and softened.
- Chop the parsley leaves.
- Add the roasted salsify in a bowl with the chopped parsley leaves and the juices from the roasting pan. Toss them around a bit.
- Serve them hot.