Braised salsify adds earthy flavor to chef Pierre Schaedelin's short-ribs recipe from "Martha's Entertaining."
- 1 1/2 pounds salsify
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
Trim ends from salsify, peel, and cut into 3-inch lengths. To prevent browning, soak salsify in a bowl of cold water, weighting with a plate to keep submerged until ready to cook.
Heat olive oil in a large saute pan over medium-high heat. Cook salsify, stirring occasionally, until beginning to turn translucent, about 4 minutes. Season with salt and add enough water to reach halfway up the sides of salsify. Cover and simmer until tender, 8 to 10 minutes; drain. Serve warm.