Salsify is sometimes called the poor man’s asparagus. They taste somewhat similar. This is a traditional way of preparing asparagus so we thought it would also work well with the salsify, which we did enjoy greatly today.
Serving Size: 4
Ingredients
- 12 salsify roots
- 1 tablespoon vegan margarine
- 6-8 slices vegan lunchmeat
- 3/4 cup orange juice
- 1 organic orange
- 2 teaspoons vegetable bouillon powder (about 1/2 cube)
- 1 generous teaspoon cornstarch
- handful fresh herbs, chopped as garnish
Directions
- Peel the salsify under cold running water so your hands do not become sticky.
- Cut the peeled salsify into bite sized pieces.
- Heat the vegan margarine in a large frying pan that has a lid.
- 4. Place the salsify pieces in the melted margarine and lightly sauté.
- Add 1&1/2 cups of water and cover to cook the salsify until soft. (10-15 minutes depending on thickness)
- Meanwhile, place the orange juice in a small saucepan.
- Add the cornstarch and vegetable bouillon and bring to a slow boil.
- Stir to mix well as the juice thickens.
- When the orange juice has thickened, remove from the heat.
- Slice the vegan lunch-meat and roll some pieces up.
- Slice the orange in thin slices.
- Was and chop the herbs
- Place one or two orange slices on each individual salad plates.
- Arrange the lunch-meat pieces and salsify pieces with the orange slices.
- Drizzle some of the orange sauce on top and garnish with a few chopped herbs.
Notes:
This is a lovely salad that would grace any holiday meal over the cold winter months.