Recipe - Salsify And Truffle Relish

1 pound Salsify; peeled
Water; to cover
Salt; to taste
Freshlyground black pepper;
to taste
Truffle oil; to taste
2 tablespoon Chopped truffle pieces
2 tablespoon Minced shallots
1 teaspoon Minced garlic
2 tablespoon Chopped chives

Using a sharp knife, cut the Salsify in half. Brunoise the Salsify. Bring a
pot of salted water to a boil. Blanch the Salsify for about 2 minutes and
remove from the water. Shock the Salsify in ice water for a couple of
minutes. This will stop the cooking process. Drain the Salsify and pat dry.

In a mixing bowl, combine the remaining ingredients together and season
with salt and pepper. The relish can be used immediately or cover and
refrigerate for a future use.

This recipe yields about 2 cups.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A74 broadcast 11101997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11111997

Recipe by: Emeril Lagasse