Recipe courtesy of Emeril Lagasse
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Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1 pound of Salsify, peeled
  • Water to cover
  • Salt and pepper
  • Truffle oil to taste
  • 2 tablespoons chopped truffle pieces
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped chives

Directions

Using a sharp knife, cut the Salsify in half. Brunoise the Salsify. Bring a pot of salted water to a boil. Blanch the Salsify for about 2 minutes and remove from the water. Shock the Salsify in ice water for a couple of minutes. This will stop the cooking process. Drain the Salsify and pat dry. In a mixing bowl, combine the remaining ingredients together and season with salt and pepper. The relish can be used immediately or cover and refrigerate for a future use.

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