- 1 small handful currants
- 1 bundle salsify
- 1 lemon
- 4 small green onions
- 1 garlic clove
- 5 cups chicken stock (1.2 litres)
- 10 1/2 ounces pearl barley (300 g)
- 2/3 cups white wine (150 ml)
- 1/2 salt-preserved lemon
- salt
- freshly ground black pepper
- olive oil
Instructions
Step 1: Salsify
Soak the currants in a bowl of water.
Peel and wash the salsify, and place in water with the juice of a lemon as you prepare it. Slice on the bias.
Peel and wash the onions. Chop the tender parts of the stalks, and slice the bulbs. Crush the garlic without peeling it.
Heat the chicken stock in a saucepan.
Heat a splash of olive oil in a flameproof casserole dish, and toss the salsify in it along with the sliced onion bulbs and the garlic clove.
Cover the casserole dish with a lid, and cook over a low heat for 5 minutes until they are nice and golden.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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