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Recipe info
Category: Organic/Side Dishes
Rating: 5.00
Contributor: loafer
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Braised Salsify, Parsnips, or Celeriac
Salsify, parsnips and celeriac discolor when exposed to air. To prevent this, put three tablespoons of lemon juice or vinegar in a bowl containing a quart of water. After you peel each root, put it immediately in the water.

Cut roots into 3-inch sticks or 1/4-inch slices and drop them into a pot of water containing the juice of half a lemon. Cover and cook for about seven minutes or until almost fork tender. Drain and they're ready for further preparation.

Celeriac is tasty in soups and stews and as by itself. Although the plant has a crown of leaves, you only eat the dark root. If you've never eaten celeriac raw, give it a try. It's wonderful grated and mixed with garlic mayonnaise.

6 salsify or parsnips, or 3 medium celeriac
2 tablespoons butter
freshly ground black pepper
2 tablespoons minced parsley

Cut vegetables into match-sticks and prepare so that they don't discolor. In a heavy casserole heat the butter and add vegetables. Saute for about 10 minutes or until the vegetables are tender. Season with salt, pepper and parsley. Serve very hot.
Serves 4 to 6.
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