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White Salsify Polish Style

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  Vegetable stock 1 Cup (16 tbs)
  White salsify 1 3⁄4 Pound
  Lemon 1 , juiced
  Hard boiled eggs 4
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Ghee 3⁄4 Cup (12 tbs)
  Fine dry white breadcrumbs 1⁄4 Cup (4 tbs)
  Rosti potatoes 1⁄2 Cup (8 tbs) (Serve With)
  Salt To Taste
  Pepper To Taste

Make the vegetable stock.
Peel the salsify and drop each piece into a large bowl of cold water acidulated with the lemon juice to prevent discoloration.
Prepare the vegetable as described in the preceding recipe for black salsify.
Drain and boil in the special stock for about 15 minutes, or until tender.
Drain again and cut the pieces of salsify crosswise into slices.
Transfer to a very hot serving dish and sprinkle with the finely chopped eggs and parsley.
Keep hot while you heat the ghee until it starts to deepen in color.
Add the breadcrumbs, a pinch of salt, and a little freshly ground pepper.
Stir well, then sprinkle all over the salsify.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2448 Calories from Fat 1527

% Daily Value*

Total Fat 173 g266.4%

Saturated Fat 98.6 g492.9%

Trans Fat 0 g

Cholesterol 1365.2 mg455.1%

Sodium 1402.5 mg58.4%

Total Carbohydrates 186 g62.1%

Dietary Fiber 32.7 g130.7%

Sugars 4.2 g

Protein 60 g120.4%

Vitamin A 53% Vitamin C 245.1%

Calcium 69.5% Iron 54.2%

*Based on a 2000 Calorie diet

White Salsify Polish Style Recipe