Ingredients
4
4 servings
- •1.5 teaspoons multicolored peppercorns
- •1.5 pounds salsify roots
- •2 tablespoons ghee (clarified butter)
- •0.25 teaspoon sea salt
- •1 teaspoon dried dill weed
Instructions
- Roughly crush peppercorns in a mortar. Set aside.
- Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
- Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.
Nutritional Facts
Per 4 servings
- Calories: 198
- Carbohydrate: 32g
- Fat: 7g
- Fiber: 6g
- Protein: 6g
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