Salsify is also known as "oyster root," as it has a slightly oyster-like flavor to it. It is a hearty, fairly starchy root, and it's high in manganese and other minerals, and B vitamins as well. This veggie may be hard to find in regular stores, but health food markets will be likely to carry it right now, as it is in season. Experiment! Give it a shot! You can't go wrong!
But my favorite part of this dish is the Brussels sprouts. I'm slightly obsessed with them right now. I'm trying to get in lots of brassicas...as I've mentioned before, they help with cellular detoxification and can help prevent breast cancer because of it...and these mini cabbages are a wonderful way to get those in my diet. And for some strange reason, they go perfectly with bacon. Go figure!!
This side dish is perfect alongside any meat or fish entree, as it is mild with a little creaminess and tang to it due to the lemon cream sauce. I served mine with the Paleo Salmon Croquettes with Romesco Sauce that I recently posted on here...I highly suggest this pairing! Yum!!!
Salsify and Brussels Sprouts with Bacon and Lemon Cream
2 Tbs grass-fed butter
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal)
1/2 cup shallots, thinly sliced
2 cloves garlic, minced
4 strips uncooked bacon, chopped
1/2 cup broth (or water)
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp red pepper flakes
Juice of 1 lemon (about 1/4 cup)
1/2 cup organic sour cream--full fat!
In a large skillet (I used cast iron) heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway "done." Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges.
Add broth--I use bone broth-- and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half.
While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.
Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes. Enjoy!