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Salsify a la Provencale    Veg   HT  ACC  French  45mins


Serves 4     Hot  Vegetarian  Vegetables  Accompaniment  Gluten Wheat Free  Eggless  France   Europe



2 tbsp Lemon Juice

450g/1lb Salsify

540ml/18fl.oz. Water


50g/2oz Butter

1 tbsp Olive Oil

1 Garlic Clove, crushed

1 tbsp freshly chopped Parsley




1.  Place 1 tablespoon of the lemon juice into a bowl of water which is large enough to hold the salsify.


2. Peel and cut the salsify into 5cm/2 inches lengths, immediately submerging them in the lemon water to prevent discoloration.


3. Place the water and the remaining lemon juice in a large saucepan, add the drained salsify and salt and slowly bring to the boil.


5. Reduce the heat and simmer for 25 minutes until tender. Drain well and blot with kitchen paper to remove most of the water.


6. Heat the butter and oil in a large frying pan, add the drained salsify and sauté over a medium heat for 5 minutes, turning, until golden on all sides.


7. Add the garlic and parsley and continue to sauté gently for a further 3-5 minutes. Serve hot.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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