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Title: Creamy Salsify With Horseradish
Yield: 4

Ingredients

      1 ga water
      2 tb white vinegar
  2 1/4 lb black salsify
      1    salt
      3 tb heavy cream
      2 tb unsalted butter
    3/4 ts finely grated horseradish
           -root
      1    freshly ground white pepper
      1    parsley leaves; for garnish

Instructions

1. In a large bowl, combine 2 quarts of the water with the vinegar. Peel
the
salsify under cool running water. Cut the roots into 4-inch lengths, adding
them to the vinegar water as you work. Drain the salsify, transfer to a
medium
saucepan and add 2 quarts of fresh water and a generous pinch of salt.
Bring
to a boil and cook over moderately high heat until tender, 8 to 10 minutes.

2. Drain the salsify, reserving 3 tablespoons of the cooking water. In a
food
processor, combine the salsify and the reserved cooking water with the
cream,
butter and horseradish and puree until smooth. Season with salt and white
pepper. Work the puree through a fine sieve and serve hot, sprinkled with
parsley.

--Grace Parisi

MAKE AHEAD: The puree can be refrigerated for up to 1 day.

Posted to FOODWINE Digest XT 100

Per serving: 90 Calories (kcal); 10g Total Fat; (95% calories from fat);
trace Protein; 1g Carbohydrate; 31mg Cholesterol; 33mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

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