A sophisticated, home-cook friendly dish inspired by the innovative creations of Alinea, showcasing the earthy, sweet, and unique flavors of salsify through varied preparations.
Prepare Acidulated Water: Fill a medium bowl with cold water and squeeze in the juice of one lemon half. Salsify discolors quickly once peeled, so you'll need this ready.
Prepare Salsify: Using a vegetable peeler, carefully peel the salsify roots. Immediately cut them into different shapes for their respective preparations: 1/2 of the salsify into 2-inch long pieces for roasting, 1/4 into 1/2-inch discs for the puree, and the remaining 1/4 into very thin rounds or strips (using a mandoline if available) for crispy chips. Place all cut salsify directly into the acidulated water.
Drain and Pat Dry: Once all salsify is cut, drain it thoroughly and pat it very dry with paper towels.
Roast Salsify: Preheat oven to 400°F (200°C). Toss the 2-inch salsify pieces with 1 tbsp olive oil, 1 sprig of thyme, salt, and pepper on a baking sheet. Roast for 25-35 minutes, or until tender and lightly caramelized. Remove thyme sprig before serving.
Make Salsify Puree: In a small saucepan, melt 1 tbsp butter over medium heat. Add the minced shallot and sauté until translucent, about 2-3 minutes. Add the 1/2-inch salsify discs, vegetable broth, and heavy cream. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the salsify is very tender. Remove from heat, discard thyme sprig. Blend with an immersion blender or in a regular blender until smooth. Season with salt and pepper to taste. Keep warm.
Make Crispy Salsify Chips: In a small non-stick skillet, melt 2 tbsp butter and 2 tbsp olive oil over medium-high heat. Add the thinly sliced salsify in a single layer (you may need to do this in batches). Fry for 3-5 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
Sauté Mushrooms (Optional): If using, in the same skillet (after making crispy salsify), add sliced cremini mushrooms. Sauté over medium-high heat until browned and tender, about 5-7 minutes. Season with salt and pepper.
Assemble and Serve: Spoon a generous dollop of the salsify puree onto the center of each serving plate. Arrange a few roasted salsify pieces attractively on top of or next to the puree. Garnish with a few crispy salsify chips and sautéed mushrooms (if using). Finish with a sprinkle of fresh chives (if using) and a crack of black pepper. Serve immediately.