Stewed salsify
5 servings
110 minutes
Braised goat beard is a dish rooted in old European culinary traditions. Goat beard, a tender root vegetable with a nutty flavor, pairs perfectly with the soft acidity of lemon and the rich taste of tomatoes. It is cooked slowly, absorbing the aromas of garlic, rosemary, and mirepoix—a classic mix of vegetables that adds depth and richness to the dish. Due to the long braising process, it becomes soft and rich, while the combination of carrot sweetness and celery bitterness makes it particularly balanced. This dish works well as a side for meat or fish but can also be enjoyed as a standalone vegetarian treat. It is best served warm, lightly seasoned with freshly ground pepper and drizzled with olive oil—this brings out all its flavor nuances.
1
Finely chop onion, celery, and carrot (or fennel), place in a high-sided pan, and add oil. Cook mirepoix over medium heat, stirring for forty-five minutes.
- Red onion: 250 g
- Celery stalk: 120 g
- Carrot: 120 g
- Extra virgin olive oil: 140 ml
2
Squeeze juice from the lemon, mix with 1.5 liters of water, and add lemon zest. Clean the goat beard, cut into 1 cm thick and 5-6 cm long pieces, and place in lemon water to prevent darkening.
- Lemon: 1 piece
- Salsify: 900 g
3
Add crushed garlic and rosemary to the mirepoix in the pan, cooking and stirring for five minutes until a strong garlic aroma emerges.
- Garlic: 1 clove
- Fresh rosemary: 2 stems
4
Add tomato paste and peeled tomatoes (or canned), season with salt and pepper, after ten minutes add goat beard to the pan and pour in 100 ml of water.
- Tomato paste: 1 teaspoon
- Plum tomatoes: 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Salsify: 900 g
- Extra virgin olive oil: 140 ml
5
Cook covered over medium-low heat, turning the goat beard in the vegetables until tender, about forty-five minutes; add a little water if needed. Season with salt and pepper and serve.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
