Creamy Salsify With Horseradish – a delicious recipe with gallon water, white vinegar, black salsify, Salt, heavy cream, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine 2 quarts of the water with the vinegar. Peel the salsify under cool running water. Cut the roots into 4-inch lengths, adding them to the vinegar water as you work. Drain the salsify, transfer to a medium saucepan and add 2 quarts of fresh water and a generous pinch of salt. Bring to a boil and cook over moderately high heat until tender, 8 to 10 minutes.
2
Drain the salsify, reserving 3 tablespoons of the cooking water. In a food processor, combine the salsify and the reserved cooking water with the cream, butter and horseradish and puree until smooth. Season with salt and white pepper. Work the puree through a fine sieve and serve hot, sprinkled with parsley.
3
Make Ahead: The puree can be refrigerated for up to 1 day.
90
kcal
Calories
10
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 gallon water, 2 tablespoons white vinegar, 2 1/4 pounds black salsify, Salt, and more.
Yes, Creamy Salsify With Horseradish falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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