Salsify in Red Wine and Shallots

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 4-6
Salsify in Red Wine and Shallots

Ingredients

  • 500grams salsify ,washed and peeled then cut into 5/6 cm batons
  • Place these in ice cold water with a little lemon juice to stop discolouring
  • 2 x banana shallots finely diced,1 crushed garlic clove
  • 10milliliters red wine vinegar
  • 10 x peppercorns
  • 1 x bay leaf
  • 1 x sprig thyme
  • 2tbsp sugar
  • 300milliliters full bodied red wine 200milliliters rich chicken stock or vegetable stock
  • 1 tbsp cornflour mixed with cold water to double cream consistency
  • 25grams unsalted butter
  • Salt to taste
  1. First take a heavy bottomed saucepan,add 5grams butter ,shallots sugar,garlic ,herbs and spice then soften shallot without colour on low heat.
  2. Add vinegar and boil down to syrup.
  3. Add 1/2 the wine and boil again to syrup.
  4. Add remainder of wine and reduce by 1/2.
  5. Whisk cornflour into simmering liquid to thicken slightly.
  6. Add stock then salsify and poach gently till tender when pierced with a pointed knife.
  7. Take out salsify and boil sauce to a rich glaze whisking in the butter at the end then pour sauce over salsify discarding the peppercorns ,bay and thyme.
  8. This can be prepared in advance, just omit the butter till ready to serve.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne