Salsify and Truffle Relish

  • Level: Easy
  • Yield: about 2 cups
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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


  1. 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.