Salsify and/or Black Salsify (Scorzonera)
Desiree and Red Norland Potatoes
Pepperoncinis (medium hot)
150g pearl barley
5 tbsp olive oil
4 garlic cloves, peeled and sliced
Salt and black pepper
500g mixed mushrooms (wild and/or cultivated), brushed clean and cut into large chunks
3 tbsp chopped parsley
1 tbsp chopped tarragon
Herb mayonnaise, to serve
Put the pearl barley in a small saucepan, cover with plenty of water and boil for 30-35 minutes, until tender but still with a bite. Drain in a fine sieve, shake to remove all the water and transfer to a large bowl.
Wipe clean the barley pan, pour in three tablespoons of oil and place on a medium heat. Shave four strips of skin off the lemon and add to the hot oil, along with the garlic. Cook for a minute or two, stirring, just until the garlic turns light-golden, then tip over the barley, season and stir.
Clean the saucepan once more and squeeze in the juice of half the lemon. Add plenty of cold water and some salt. Peel the salsify with a potato peeler, cut on an angle into 3cm-long chunks and transfer immediately to the pan to avoid discolouration. Put the pan on high heat, bring to a boil and simmer for 20-25 minutes, until tender. Drain, and add to the barley.
Next, heat half the remaining oil in a large frying pan and add half the mushrooms. Cook on high heat for about two minutes, stirring once, to give the mushrooms a nice, golden colour. Add to the bowl of barley and repeat with the remaining oil and mushrooms.
Finally, add the parsley and tarragon, and squeeze in the juice of the remaining lemon half. Season to taste, and serve hot or warm with a dollop of herb mayonnaise.
(from Chef Yotam Ottolenghi in British Food and Drink)
3 large or 4 medium potatoes, peeled or unpeeled, cut into ½” pieces
1 medium rutabaga, peeled, cut into ½” pieces
6 Tbsp butter, cut into pieces
1 cup buttermilk (you can also use whole milk)
6 Tbsp water or broth
⅛ tsp baking soda
Salt & pepper to taste
In a Dutch oven or very heavy bottomed pan, bring potatoes, rutabagas, 2 Tbsp of the butter, ¾ cup of the buttermilk, water, baking soda, & about a ½ tsp of salt to a boil.
Cover & reduce heat to low. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes.
Remove lid & cook over medium heat until liquid has nearly evaporated, about 3 minutes. Remove from heat & mash with remaining butter until smooth.
Fold in remaining buttermilk & season with salt & pepper to taste. Serve immediately.
(from Driftless Organics)