Black Salsify with Toasted Almonds, Honey and Black Pepper

You might have seen this ugly vegetable before in a farmer's market mistaking it for a pile of dirty branches and wondering if the vegetable sellers are starting to get a little desperate. Thankfully this is not the case, because black salsify is actually gold on the inside. It may look a little intimidating but don't worry, I'm going to give you the rundown on everything you need to properly prepare this gorgeous vegetable.

8 pieces black salsify (look for firm stalks)

Braising:
chicken stock or vegetable stock or just water (600 mL)
2 Tbsp. pure honey
⅛ tsp. kosher or sea salt
1 Tbsp. butter
1 pc bay leaf
1 pc lemon, cut in half

Finishing:
dry white wine (100 mL)
2 Tbsp. almonds, skinless and blanched
2 Tbsp. butter, cold
black pepper, freshly ground

Wash off as much dirt as possible from the salsify. This will make peeling a lot easier.

Fill a bowl or casserole dish large enough to fit the salsify in with cold water. Cut one lemon in half and add the juice to this water to make an acidulated water.

Using gloves, peel the salsify. Trim off the ends and cut in half. Keep the stalks submerged in the lemon water.

Add all of the ingredients "for braising the salsify" in a large pot with the peeled salsify. Bring to a boil and reduce to a simmer. Cook until the stalks are soft but with a slight resistance when poked with a knife - just like cooking carrots. About 10 minutes.

Cooking the salsify in the pan.

Let the stalks cool in the liquid for at least 10 minutes.

Remove the stalks from the braising liquid and dry on paper towel. Save the braising liquid for later.

Toast the almonds in the oven at 375°F (190°C/170°C fan, Gas Mark 5) for about 5 minutes or until golden brown. Roughly chop and set aside for later.

Heat a pan with 1 Tbsp. of butter of medium heat and wait until it foams. Add the salsify and brown them in the butter.

Remove the salsify from the pan and save the extra browned butter on the side for later in a small bowl.

Browning the black salsify in butter.

Deglaze the pan with the white wine and reduce by half. Add 100 mL of the braising liquid and continue cooking until it starts to look saucy. About 2-3 minutes.

Add the salsify back to the pan and finish the sauce with a knob of cold butter and swirl in pan off the heat.

Season with salt to taste, a squeeze of lemon juice, freshly squeezed and garnish with black pepper and the toasted almonds. Drizzle a little of the reserved brown butter on top (optional).

Makes 2 servings.