Fox 8 Recipe Box: Salsify Carbona

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Have you ever tasted 'salsify'? Chefs have been fans of the vegetable for years, but recently more and more people are giving it try. Fox 8's Kristi Capel learned all about the mysterious root vegetable from Farmer Lee Jones of The Chef's Garden and Chef Jamie Simpson of the Culinary Vegetable Institute shared a salsify recipe that is both simple and satisying.

Click here to learn more about the upcoming Farm To Table Dinner at the Culinary Vegetable Institute with special guest Chef Tim Keating of The Flying Fish Cafe, Disney World.

note from Chef Jamie: Salsify can be picked up at Whole foods and Heinens.

Salsify Carbona

Serves 4-6

On the plate in less than ten minutes.

You will need.

6  large pieces of Salsify

1 cup heavy cream reduced by appx 1/3 in the pan you will be dropping your "pasta"

4 oz prosciutto shaved (bacon works as well just render it in the pan before reducing your cream)

2 oz parmesan cheese shaved with your peeler or grated

8 oz blanched sweet peas (if you've got them)

4 egg yolks (egg white omelets for breakfast)

Salt and Black pepper (preferably in a grinder)

With a vegetable peeler, peel the salsify on side all the way down as far as you can go placing the ribbons in a bit of ice water as they come. This helps prevent oxidation.  You can reserve the bottom edge of the root for soup or breakfast or whatever else but don't simply throw it away.

Quickly sauté the ribbons in a large pan with a little butter or olive oil your choice. When the salsify starts to wilt, add the cream, ham, and peas. Bring to a simmer and remove from heat. Stirring constantly, add the egg yolks one at a time. Dont stop stirring and this will ensure a smooth creamy texture. Give your pasta one quick bit of heat before plating stirring constantly. Do not let it simmer or the yolks will coagulate and the sauce will break.  Whether this is served family style or individually plated, make it rain parmesan and black pepper and you're all set. Enjoy