Simple Way to Peppercorn Sherwin Williams Exterior Shutters

Pan-Roasted Salsify

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Recipe Summary Pan-Roasted Salsify

Salsify root is pan-roasted in ghee to give you an elegant dish to accompany your meal. Salsify may be grungy-looking, but that dirty exterior hides a delightful flavor. The mix of black, green, white, and red peppercorns give the dish a unique dimension of flavor. Use gloves when handling salsify to avoid the sticky juice getting on your hands.

Ingredients | Peppercorn Sherwin Williams Exterior Shutters

1 ½ teaspoons multicolored peppercorns

1 ½ pounds salsify roots

2 tablespoons ghee (clarified butter)

¼ teaspoon sea salt

1 teaspoon dried dill weed

Directions

Roughly crush peppercorns in a mortar. Set aside.

Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.

Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

Info | Peppercorn Sherwin Williams Exterior Shutters

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Pan-Roasted Salsify

Side Dish, Vegetables, Greens,