Creamy Salsify with Horseradish

• Recipe by Grace Parisi

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.

Ingredients

1. 1 gallon water
2. 2 tablespoons white vinegar
3. 2 1/4 pounds black salsify
4. Salt
5. 3 tablespoons heavy cream
6. 2 tablespoons unsalted butter
7. 3/4 teaspoon finely grated horseradish root
8. Freshly ground white pepper
9. Parsley leaves, for garnish

Directions

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. 
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Make Ahead

The puree can be refrigerated for up to 1 day.