White Salsify Polish Style Recipe
Ingredients
| Vegetable stock | ||
| 1 3/4 lb white salsify | ||
| Lemon juice | 1 | |
| Hard boiled eggs | 4 | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Ghee | 3/4 Cup (16 tbs) | |
| 1/4 cup fine dry white breadcrumbs | ||
| Serve with: Rosti Potatoes | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Make the vegetable stock.
Peel the salsify and drop each piece into a large bowl of cold water acidulated with the lemon juice to prevent discoloration.
Prepare the vegetable as described in the preceding recipe for black salsify.
Drain and boil in the special stock for about 15 minutes, or until tender.
Drain again and cut the pieces of salsify crosswise into slices.
Transfer to a very hot serving dish and sprinkle with the finely chopped eggs and parsley.
Keep hot while you heat the ghee until it starts to deepen in color.
Add the breadcrumbs, a pinch of salt, and a little freshly ground pepper.
Stir well, then sprinkle all over the salsify.
Peel the salsify and drop each piece into a large bowl of cold water acidulated with the lemon juice to prevent discoloration.
Prepare the vegetable as described in the preceding recipe for black salsify.
Drain and boil in the special stock for about 15 minutes, or until tender.
Drain again and cut the pieces of salsify crosswise into slices.
Transfer to a very hot serving dish and sprinkle with the finely chopped eggs and parsley.
Keep hot while you heat the ghee until it starts to deepen in color.
Add the breadcrumbs, a pinch of salt, and a little freshly ground pepper.
Stir well, then sprinkle all over the salsify.
Chef
