Yield: 1 servings
Measure | Ingredient |
---|---|
1.00 pounds | salsify; peeled |
1 \N | water; to cover |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1 \N | truffle oil; to taste |
2.00 tablespoon | chopped truffle pieces |
2.00 tablespoon | minced shallots |
1.00 teaspoon | minced garlic |
2.00 tablespoon | chopped chives |
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-11-1997
Recipe by: Emeril Lagasse
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