| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Pickles/rel | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Salsify; peeled |
| Water; to cover | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Truffle oil; to taste | ||
| 2 | tb | Chopped truffle pieces |
| 2 | tb | Minced shallots |
| 1 | ts | Minced garlic |
| 2 | tb | Chopped chives |
INSTRUCTIONS
Using a sharp knife, cut the Salsify in half. Brunoise the Salsify. Bring a pot of salted water to a boil. Blanch the Salsify for about 2 minutes and remove from the water. Shock the Salsify in ice water for a couple of minutes. This will stop the cooking process. Drain the Salsify and pat dry. In a mixing bowl, combine the remaining ingredients together and season with salt and pepper. The relish can be used immediately or cover and refrigerate for a future use. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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