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Salsify in Red Wine and Honey

Provided by: Chef Jody Williams
Served at: Buvette

  • Type of Dish: Appetizers, Sides, Small Plates
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Salsify can be found in grayish-tan and black varieties, and has a distinctive flavor that some liken to oysters, which has earned the vegetable the nickname “oyster plant.” In this recipe from Buvette chef Jody Williams, though, the predominant flavor profile is a sweet and pungent blend of red wine, honey, and Roquefort cheese.


3 or 4 salsify roots

1 pint red wine (Williams uses Côtes du Rhône)

1/2 cup honey (thyme honey, if available)

2 shallots, minced

4 cloves garlic, crushed

2 sprigs thyme

Salt and pepper

1/2 cup Roquefort, crumbled


(1) Peel and trim salsify, and (2) cut into 2-inch-long batons. (3) Place into pot, and cover with red wine. Add honey, shallots, garlic, thyme, and 1 teaspoon salt. Bring to a boil, reduce heat, and cook until tender, up to 30 minutes. Remove salsify and continue to cook liquid until it’s reduced by half. Return salsify to pot, mix with sauce, and season with salt and pepper. Remove to platter, then drizzle with sauce and top with cheese. Serve warm. (Published 2012)

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