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Braised Salsify for Braised Short Ribs


Braised salsify adds earthy flavor to chef Pierre Schaedelin's Braised Short-Ribs recipe from "Martha's Entertaining."

  • Servings: 8


  • 1 1/2 pounds salsify
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. 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.

  2. 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.

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