MERLOT PAIRING PAIRING – ROASTED SALSIFY WITH BUTTERSCOTCH WALNUT BUTTER AND MACERATED CURRANTS
INGREDIENTS:
Serves 4 -6
2 pounds salsify, washed, peeled and cut on bias into ¼ inch pieces
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Butterscotch Walnut Butter
50 grams brown sugar
150 grams toasted walnuts, chopped
50 milliliters whole milk
50 milliliters heavy cream
Dash vanilla extract
50 milliliters butter
1 ½ teaspoons agave nectar
METHOD:
FOR SALSIFY:
Place sliced salsify into a bowl and toss with oil. Lay on a sheet tray lined with parchment and season with salt and pepper. Bake for about 25 minutes until tender and tips just starting to brown.
FOR BUTTERSCOTCH BROWN BUTTER:
In a small sauce pan over medium low heat add brown sugar and melt. Then add in rest of ingredients stir well. If you would like a smooth butter add to food processor and puree to desired consistency. If you prefer chunky leave as is and allow to cool. Mixture will set once cool.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 4 -6
2 pounds salsify, washed, peeled and cut on bias into ¼ inch pieces
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Butterscotch Walnut Butter
50 grams brown sugar
150 grams toasted walnuts, chopped
50 milliliters whole milk
50 milliliters heavy cream
Dash vanilla extract
50 milliliters butter
1 ½ teaspoons agave nectar
METHOD:
FOR SALSIFY:
Place sliced salsify into a bowl and toss with oil. Lay on a sheet tray lined with parchment and season with salt and pepper. Bake for about 25 minutes until tender and tips just starting to brown.
FOR BUTTERSCOTCH BROWN BUTTER:
In a small sauce pan over medium low heat add brown sugar and melt. Then add in rest of ingredients stir well. If you would like a smooth butter add to food processor and puree to desired consistency. If you prefer chunky leave as is and allow to cool. Mixture will set once cool.
Courtesy of Mark Caldwell, Executive Chef Davis Estates