I also found salsify delicious and nutritious (salsilitious?). High in fiber, Vitamin C, riboflavin, Vitamin B6, potassium and manganese. Using a vegetable peeler to peel strips made for nice wide paparadelli-like noodles which were marinated in wine vinegar and then mixed with truffle oil and salt. The porcinis were also marinated. The sauce was pine nut puree which brought all the flavors together. Salsify is a very mild tasting root, not bitter, not sweet and I think it does have the slightest hint of the flavor of an oyster. Or else that was just subliminal on my part knowing it is also called oyster plant. The recipe was called Salsify with Black Truffles and Porcini Mushrooms. Mine was simply Salsify with Porcinis. Until I move to Europe I don’t think you’ll see truffles being a stocked item in my kitchen, ever.
Next up was the English Cucumber Soup with Tiny Carrots and Amaranth Leaves and Pine Nut Mayonnaise. She wanted me to somehow find white and purple baby carrots (of course I ran across baby purple carrots this morning, sigh). And what the hell are Amaranth leaves, I mean, PLEASE?! I didn’t even bother. This recipe was basically just pureed cucumber, but the mayo and diced (not baby) carrots on top gave it dimension.
The Marinated Exotic Mushrooms with Kohlrabi and
Arugula was easy to make and I had been looking forward to using kohlrabi in a recipe. I ran into it for the first time at the farmers market years ago and feebly tried it a time or two. Since then I’ve read about it being used as a substitute for mashed potatoes because of it’s savory and mildly horseradish flavor. This was a tasty dish I might do again.What a fun adventure broadening my root horizons between salsify and kohlrabi, and even lotus root.
How very salsifying.
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