Salsify and truffle relish

Yield: 1 Servings

Measure Ingredient
1 pounds Salsify; peeled
\N \N Water; to cover
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Truffle oil; to taste
2 tablespoons Chopped truffle pieces
2 tablespoons Minced shallots
1 teaspoon Minced garlic
2 tablespoons 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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