Recipe Details
Ingredients
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1 ½teaspoonsmulticolored peppercorns
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1 ½poundssalsify roots
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2tablespoonsghee (clarified butter)
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¼teaspoonsea salt
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1teaspoondried dill weed
Cooking Directions
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Roughly crush peppercorns in a mortar. Set aside.
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Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
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Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories198 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 4g |
20% |
| Cholesterol 16mg |
5% |
| Sodium 145mg |
6% |
| Total Carbohydrate 32g |
12% |
| Dietary Fiber 6g |
21% |
| Protein 6g |
11% |
| Vitamin C 14mg |
15% |
| Calcium 110mg |
8% |
| Iron 3mg |
16% |
| Potassium 664mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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