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Salsify And Truffle Relish
1
Pound Salsify; peeled
Water; to cover
Salt; to taste
Freshly−ground black pepper; to taste
Truffle oil; to taste
2
2
1
2
Tablespoon Chopped truffle pieces
Tablespoon Minced shallots
Teaspoon Minced garlic
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.
Salsify And Truffle Relish
543
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