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.