Ingredients
- 1 pound of Salsify, peeled
- Water to cover
- Salt and pepper
- Truffle oil to taste
- 2 tablespoons chopped truffle pieces
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons chopped chives
Directions
Using a sharp knife, cut the Salsify in half. Brunoise the Salsify. Bring a pot of salted water to a boil. Blanch the Salsify for about 2 minutes and remove from the water. Shock the Salsify in ice water for a couple of minutes. This will stop the cooking process. Drain the Salsify and pat dry. In a mixing bowl, combine the remaining ingredients together and season with salt and pepper. The relish can be used immediately or cover and refrigerate for a future use.
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