Salsify And Truffle Relish
| 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 | T | Chopped truffle pieces |
| 2 | T | Minced shallots |
| 1 | t | Minced garlic |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 394
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 384.6mg
Potassium: 1830.1mg
Carbohydrates: 89.4g
Fiber: 15.4g
Sugar: <1g
Protein: 15.9g