Here is another salsify recipe this winter that really turned out great. Pave is another word for pavement, layers, or terrine could be used as well. Here thin layers of salsify and mixed with cream and truffle butter in a small terrine pan or loaf pan. It is then baked, cooled, and pressed. Definitely a little labor intensive, rich recipe, but for presentation and flavor it definitely was worth the time. Part of this dish was a french onion soup that I ended up taking the leftovers and blending it together to make a "french onion sauce". A great way to add flavor to this dish and also get rid of some leftover soup. Another accent to the dish were chanterelles mushrooms along with some mustard greens for a bit of a bite. I took the leftover scraps of salsify and puree them. Here is the recipe and I hope you enjoy it.
5lbs of salsify
3/4 cup of cream
1 tsp of salt
4 tbsp of truffle butter (1 lb of butter, 2 oz of fresh truffles, 1 tbsp of truffle oil, salt )
Salt and pepper to taste
French Onion Sauce
1 red and yellow onion each sliced thin
2 garlic cloves chopped
4 tbsp of butter
2 fresh bay leaves
3 sprigs of thyme
1 cup of red wine
3 tbsp of flour
1 quart of good beef stock
Splash of sherry vinegar
salt and pepper to taste
Salsify puree
1 1/2 cup of scraps from pave chopped
3 tbsp of cream
4 tbsp of olive oil
salt and pepper
1/4 cup Ruby Streaks Mustard Greens
1 cup of Small Chanterelle Mushrooms
1 tbsp of butter
1 shallot shaved thin
1/4 cup of chervil
For the Salsify Pave (Best when done a day in advanced)
Get a bowl full of cold water (you can squeeze a little lemon juice in the bowl if you have it) and then peel all of the salsify and place in the cold water bowl to prevent oxidation. Take a terrine or loaf pan and spray in the inside with non stick spray. Then layer the pan with plastic wrap or parchment paper so that it hangs over the terrine. Then in another bowl place cream and salt and mix together. Take out one or two salsifies at a time trying to get as much water off as possible and using a mandolin thinly slice the salsify into the bowl of cream. Tossing lightly in the cream. After slicing place an even layer in the terrine pan. After you have 2 layers add a few pieces of truffle butter and then repeat the process until all the salsify is used. When you are cutting the salsify and it is getting too close to the mandolin blade just set it aside for the puree, Don't risk cutting your finger off. Take the excess plastic wrap or parchment paper and fold over the top of the pave. Place the lid on the terrine and place it in a preheated oven at 375 degrees. Cook for 45-55 min or until a cake tester can easily go to the bottom of the terrine without resistance. Take out and let it cool completely. Then place in a refrigerator for at least an hour. Then take a piece of cardboard cut to the exact shape of the terrine, place on top and with a weight on top and weigh done the terrine overnight.
For the French Onion
Add butter, onions, and herbs to a medium hot sauce pot. Cook for 20 or so minutes until the onions are really caramelized but not burned. Then add your garlic and cook for 2 minutes. Add the flour and cook for 2 minutes and then follow with the red wine. Cook the wine until there is only about half left. Pour in your beef broth stirring constantly to avoid lumps and bring to a boil. Turn down to a simmer and cook for 25 to 30 minutes. Season with salt and pepper. Then transfer half of the french onion soup to a blender and puree until smooth. Strain through a strainer, adjust seasoning if need be with a splash of vinegar and keep warm. Save the rest for soup.
Salsify Puree,
Chop all of the salsify scraps to a uniform shape, place in pot with water and salt. Bring to a boil and turn down to a simmer. Cook for 15 minutes or until done. Strain off and place in a blender with cream. Puree until smooth and slowly pour in olive oil. Season with salt and pepper, set aside and keep warm
To Finish, Preheat Oven to 350
In a small saute pan add butter and chanterelles. Cook for 5 minutes, season with salt and pepper and keep warm. Take the Salsify pave out of the refrigerator; un-mold upside down on top of a cutting board from the terrine pan discarding the plastic wrap. Cut the pave in rectangular portions. Then take a pan on medium high with a little extra truffle butter and add 4 portions of the pave. Cook on the one side for 4 minutes and then place in the oven for 5 minutes. Take your place and add a spoonful of the salsify puree. Add a spoonful of the onion sauce. Add some of the chanterelles and mustard greens. Take the salsify pave out of the oven and flip over onto a paper towel to drain any excess fat. Place the golden brown pave on top of the puree, add shallots to the plate along with chervil. Serve and enjoy!
