Salsify & truffle relish

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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