Salsify, also known as oyster plant, is a root vegetable that looks like a small, dark brown carrot. It has a mild, slightly sweet flavor that is often compared to that of an artichoke. This recipe pairs roasted salsify with a sage-infused butter and toasted hazelnuts for a simple, yet elegant side dish.
Ingredients
- 1 lb. salsify, peeled and cut into 1-inch pieces
- 3 tbsp. butter
- 1 tbsp. chopped sage
- 1/4 cup hazelnuts, chopped
- Salt and pepper, to taste
Method
1. Preheat oven to 375 degrees F.
2. In a small skillet, melt butter over medium heat. Add sage and cook until fragrant.
3. In a large bowl, toss salsify with sage butter, hazelnuts, salt, and pepper.
4. Spread mixture onto a baking sheet and roast for 25-30 minutes, or until tender. Serve immediately.
Potential changes & improvements
If you’re looking for a bit more of a flavor punch, try roasting the salsify with garlic or adding a sprinkle of Parmesan cheese before serving.
What other food it works well with
This dish goes well with roasted chicken or pork. It would also be a nice addition to a holiday feast.
Common Mistakes
One common mistake when cooking salsify is to not properly peel it. The skin of the salsify can be quite bitter, so be sure to peel it well before cooking.
Nutritional Information
Salsify is a good source of fiber and potassium. It is also low in calories and fat.
Allergens
Salsify does not contain any known allergens.