Black goat's beard in oil
4 servings
50 minutes
Black salsify in oil is an exquisite dish of European cuisine that reflects the sophistication of gastronomic traditions. This root vegetable, known for its tender texture and light nutty flavor, gains special charm from the buttery coating. Slices of salsify are first simmered in broth with lemon, absorbing freshness and depth of flavor before being enveloped in creamy butter to become silky and aromatic. The finishing touch is sea salt, pepper, and fresh herbs that add expressiveness to the dish. It pairs perfectly with roasted meat, poultry or fish, enhancing their flavors and creating harmony on the plate. Warm, rich and cozy, this recipe is a true delight for connoisseurs of fine gastronomy.
1
Clean the black goat's beard from the skin by placing the roots under running water, then rinse and cut at an angle into fairly thin and not too wide strips.
- Salsify: 650 g
2
Arrange slices of goat's beard in a thin layer in the pan, pour in the broth, and add half a lemon sliced into circles no thicker than one centimeter. Cook over medium heat for about half an hour, focusing on the softness of the root slices.
- Salsify: 650 g
- Chicken broth: 1.5 l
- Lemon: 1 piece
3
Increase the heat under the pan. Bring the remaining broth to a strong boil and evaporate it almost completely (if there's too much liquid in the pan, you can simply pour some out).
4
After removing the broth, add butter to the goat-beard and mix to coat the slices with a buttery film. Season with salt and pepper, add finely chopped parsley or chervil, and mix again.
- Butter: 2 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Parsley: 10 g
5
Serve goat beard warm: as an appetizer, a side dish to roasted meat or poultry — or to salmon or white fish grilled in a pan.