Salsify in Lemon Butter

Name: Salsify in Lemon Butter
Yield: Serves 8
Ingredients: 1 pound salsify, trimmed and peeled; 2 sprigs fresh rosemary; 3 stems fresh basil, leaves separated and sliced, stems reserved; 1/4 cup plus 1/3 cup fresh lemon juice; Kosher salt; 5 tablespoons unsalted butter; 1/8 teaspoon cayenne pepper; Freshly ground black pepper

January 24, 2012

This unsung root vegetable deserves more attention. It’s sometimes called vegetable oyster or oyster plant because it actually has a hint of that sweet brine. To highlight that unique flavor, I cook these roots in lemon juice and toss them with a lemony beurre fondue.

Recipe notes

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