Creamy Salsify with Horseradish

The surprise in this side dish is that the sweet, subtle flavor of black salsify is brilliantly complemented by the judicious addition of pungent horseradish.



Recipe from

Food & Wine


1 gallon water
2 tablespoons white vinegar
2 1/4 pounds black salsify
3 tablespoons heavy cream
2 tablespoons unsalted butter
3/4 teaspoon finely grated horseradish root
Freshly ground white pepper
Parsley leaves, for garnish
Parsley leaves, for garnish


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.

Make Ahead: The puree can be refrigerated for up to 1 day.