Salsify and Truffle Relish

• 1 pound of Salsify, peeled
• Water to cover
• Salt and pepper
• Truffle oil to taste
• 2 tablespoons chopped truffle pieces
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 tablespoons chopped chives

1. Using a sharp knife, cut the Salsify in half.
2. Brunoise the Salsify.
3. Bring a pot of salted water to a boil.
4. Blanch the Salsify for about 2 minutes and remove from the water.
5. Shock the Salsify in ice water for a couple of minutes.
6. This will stop the cooking process.
7. Drain the Salsify and pat dry.
8. In a mixing bowl, combine the remaining ingredients together and season with salt and pepper.
9. The relish can be used immediately or cover and refrigerate for a future use.

water, salt, truffle oil, truffle pieces, shallots, garlic, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/salsify-and-truffle-relish-recipe.html (may not work)