{"id":6873,"date":"2018-12-04T10:55:33","date_gmt":"2018-12-04T10:55:33","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/recipe\/?p=6873"},"modified":"2018-12-29T05:46:31","modified_gmt":"2018-12-29T05:46:31","slug":"wine-poached-salsify-with-gremolata-recipe","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/recipe\/wine-poached-salsify-with-gremolata-recipe\/","title":{"rendered":"Wine-poached salsify with gremolata recipe"},"content":{"rendered":"
Salsify doesn\u2019t look like the most promising of roots. In fact, it resembles kindling for a fire \u2013 all dusty, thin, straggly and hairy \u2013 rather than something worth cooking and eating. But, peeled and then boiled, saut\u00e9ed or roasted, salsify adds great flavour and texture to a meal. It\u2019s like a cross between mild celeriac and Jerusalem artichoke, with a touch of oyster minerality. I\u2019m thinking skate or ray wing, brown butter-doused sole or trout, or something a bit different to go with roast chicken or beef; not least because the gremolata (a dry mix of lemon zest, parsley and garlic) really brings vibrancy and freshness to the party.<\/p>\n
Prepare the salsify one at a time, as they discolour very quickly. You won\u2019t want too many pieces per person, if in polite company: salsify shares more than just the flavour characteristics of the aforementioned roots.<\/p>\n","protected":false},"excerpt":{"rendered":"
Salsify doesn\u2019t look like the most promising of roots. In fact, it resembles kindling for a fire \u2013 all dusty, thin, straggly and hairy \u2013 rather than something worth cooking and eating. But, peeled and then boiled, saut\u00e9ed or roasted, salsify adds great flavour and texture to a meal. It\u2019s like a cross between mild<\/p>\n","protected":false},"author":1,"featured_media":6874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-6873","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
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Salsify doesn\u2019t look like the most promising of roots. In fact, it resembles kindling for a fire \u2013 all dusty, thin, straggly and hairy \u2013 rather than something worth cooking and eating. But, peeled and then boiled, saut\u00e9ed or roasted, salsify adds great flavour and texture to a meal. It\u2019s like a cross between mild celeriac and Jerusalem artichoke, with a touch of oyster minerality. I\u2019m thinking skate or ray wing, brown butter-doused sole or trout, or something a bit different to go with roast chicken or beef; not least because the gremolata (a dry mix of lemon zest, parsley and garlic) really brings vibrancy and freshness to the party.<\/p>\n