Pan-Roasted Salsify

Salsify root is pan-roasted in ghee to give you an elegant dish to accompany your meal. Salsify may be grungy-looking, but that dirty exterior hides a delightful flavor. The mix of black, green, white, and red peppercorns give the dish a unique dimension of flavor. Use gloves when handling salsify to avoid the sticky juice getting on your hands.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 198 Calories

Ingredients

• 1 teaspoon dried dill weed
• ¼ teaspoon sea salt
• 2 tablespoons ghee (clarified butter)
• 1 ½ teaspoons multicolored peppercorns
• 1 ½ pounds salsify roots

Recipe Instructions

Step 1

Roughly crush peppercorns in a mortar. Set aside.

Step 2

Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.

Step 3

Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.