Salsify Sachets
- 2-3 salsify roots
- 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- 1 tablespoon white vermouth
- 2 shallots
- salt and pepper to taste
- Preheat the oven to 350 degrees.
- Prepare the vinaigrette. In a medium bowl, mix together zest from the lemon (a microplane grater works well for zesting), 1 tablespoon lemon, mustard, olive oil, white vermouth, and salt and pepper. Taste and adjust seasonings, lemon, and mustard to your liking.
- Peel the salsify with a vegetable peeler, cut into matchsticks about 1/4 inch wide and 2 inches long, and quickly toss the pieces into the vinaigrette as you go to slow the browning.
- On a baking sheet, spread out two sheets of aluminum foil, about 10 inches long. Divide the salsify and vinaigrette between the two foils and sprinkle over the chopped shallots. For each foil sheet, fold one half over the other and then crimp the edges to make a packet. Place the foil packets on the baking sheet into the oven and bake for about 30-40 minutes until the contents are soft and have started to caramelize. Serve warm, pouring all of the accumulated juices over the vegetables.
roots, lemon, olive oil, dijon mustard, white vermouth, shallots, salt
Taken from food52.com/recipes/16213-salsify-sachets (may not work)