whenever my sundays don’t work out as planned and i’m left with a couple of hours on hand instead of having to run from a to b, i usually just make up for it by cooking. it’s a bit like an addiction, dreaming up dishes and preparing beautiful, fancy ingredients. i fall in love with vegs, time and again. often times, what i find myself particularly attracted to are roots. luckily, i walked past one of my favorite organic whole foods shops on friday night and discovered different types of beautiful roots: pink striped candy beets, chubby parsnips, soil encrusted salsify, bulbous jerusalem artichoke and oddly colored carrots. the basket was easily filled. the mission was pretty clear: roots sunday! …just as well that i had a cutie friend visiting for dinner… hehe.
let’s start with this salsify dish. once they’re stripped of their muddy exteriors, the salsify is a really pretty veg. sliced lengthily and fried in gee, the turn out crispy, their flavor intense and nutty, so they don’t need much else. they can hold their own ground, so to speak. besides, have you ever tried sesame sprouts? pretty to look at and surprisingly nice in taste.
fried salsify with black sesame sprouts
2 tbsp. ghee (clarified butter) or rapeseed oil
3 tbsp. black sesame sprouts
handful coriander leaves, chopped
1 tsp. black sesame salt
wash and peel the salsify (use gloves), slice each into 3 batons and immediately place in lemon water to stop from browning. bring water to a boil, then blanch the salsify batons for 7 minutes. drain, chill in cold water and slice lengthways. pat the salsify slices dry. heat the ghee in a frying pan. fry the salsify for a couple of minutes until crispy and brown. arrange on a plate, season with black sesame salt, sprinkle with the sesame sprouts and the coriander seeds.
ps: you might have seen my new ‘pin it’ button already? when you hover over the pictures, a pin it button appears on the upper left corner of each picture. hoping this will fuel your pinterest addiction right (we all know i’m an addict, alright…).