Here, vegetables cut into small, similarly sized pieces undergo a kind of minimal braising. Salsify is a hard-to-find vegetable with a faint oyster taste. If you can't find it -- the salsify sold around Washington actually may be scorzonera, a black root with off-white flesh -- just double the amount of Jerusalem artichokes (often called sunchokes).
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into small dice
- Water, as needed
- 1 pound salsify, peeled using long strokes and cut on the diagonal into 1-inch pieces
- 1 pound Jerusalem artichokes, scrubbed, peeled and cut into 1-inch pieces
- Fine sea salt
- Freshly ground black pepper
- 1/2 cup white wine
- 1 cup homemade or store-bought chicken stock or broth
- 1 teaspoon finely grated lemon zest
- 1 tablespoon minced flat-leaf parsley
Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add enough water so that there is about 1/3 inch of liquid in the saucepan.
Add the salsify and Jerusalem artichokes, tossing gently to coat. Season lightly with salt and pepper to taste. Cook for 1 to 2 minutes, letting the water evaporate completely, then add the white wine and chicken stock or broth. Increase the heat to medium-high just until the liquid bubbles at the edges, then reduce the heat to medium or medium-low. Cover and cook for about 10 minutes, checking occasionally to make sure there is just enough liquid to braise the vegetables; they should be tender but still retain some crispness. Increase the heat if necessary to allow the liquid to reduce to a glaze.
To serve, toss gently with lemon zest and parsley. Taste and adjust seasoning as necessary. Serve immediately.
From chef Eric Ripert.
Tested by Bonnie S. Benwick.
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