The Very Best Of Emeril


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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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569 570 571 572 573

Quick Jump
1 176 352 527 703