After the less-than-successful previous attempt at salsifis à la creme, I was determined to learn from my mistakes and have another go.I read recipes. I parboiled them before attempting to peel them. In short, she can learn!
And they were fab. I still don't think they taste like either oysters or asparagus, but they were delicate, tender and delectable. Absolutely perfect with a pan-fried venison steak, a red wine reduction and spinach wilted with garlic. I've kept a couple of the parboiled salsify back, to try another classic recipe - the salsify fritter.
One of these days I a going to find some salsify and try them. They look delicious. Glad this round worked out like you wanted!
ReplyDeleteWell done. I do silverbeet stalks in cream like this - it goes well with meats that are lean & can take the richness.
ReplyDeleteDon't think I have ever seen salsify.
What did Miss Urchin have for tea?
Deb - thanks! Much happier.
ReplyDeleteMother - Miss Urchin has graduated to Big Cat food. She has started on Maine Coon breed-specific dry food, with the occasional pouch of Intensive Beauty wet food.
I like your style and perseverance! You demonstrate that old saying, "Try, try again" well.
ReplyDeleteAs for salsify root, I have never seen it here in the markets, but it sounds similar to parsnips. So, I will try your recipe using them.
Bravo on your determination and sharing this recipe with us.
I got some salsify in my veg box a while back, I agree they don't taste anything like oysters but they are delicious! The venison steak sounds fabulous too.
ReplyDeleteP.S. About my Christmas pudding, it does have carrot in it, a bit like carrot cake I suppose. I'm intrigued by your Mum's boiled pudding, is it actually submerged in water?
George - it'd be really good with parsnips! Lovely and sweet.
ReplyDeleteSam - the venison was gorgeous! Such good flavour.
This does sound good. We grew some salsify in our allotment one year, but I never really quite knew what to do with them. The flowers were really pretty - like large purple dandelion clocks and it self seeded all over the place.
ReplyDeleteI like your blog - the gado gado has made me feel really hungry AND I'm just about to go to bed!
This is the epitome of a perfect winter's night dinner!
ReplyDeleteChocolette - they are a bit of a fiddle! I'm not sure I would bother with them too often. Glad you liked the look of the gado gado!
ReplyDeleteAimee - it really was! And the red wine flowed.
I have never had salsify, they sound intriguing!
ReplyDeleteI love revisiting recipes and making them work!!!
ReplyDeletewell done
Natashya - they are! Very old fashioned and quite unusual.
ReplyDeleteAYOTG - persistent, that's me!
Glad you finally mastered it
ReplyDelete