| 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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