There was some extra salsify from a tasting at my job this week and I decide to play around with and think about the weather being so cold, so I made braised pork chops with vanilla salsify noodles and acorn squash puree.
Salsify is a root vegetable with a white flesh, very starchy and is bland by itself. How I got the “noodles” i just peeled all the way down and it looks like pasta when shaved. I cook the veg with two vanilla beans 2 tablespoon of butter and 1 1/2 cups of milk. Cooked til it was tender and if needed add some more milk.
The pork chops were braised in a star anise porter beer. This was simple pan sear it on both sides and add 1/2 bottle of beer to 1 pound of pork chops finish in a 450 degree oven until the temp you prefer.
Acorn squash puree, I cut in half and season with salt and pepper. Roasted flesh side down for 30-40 mins. Once the flesh is tender I scooped the flesh out with a spoon and 3 tablespoons of milk and 1 tablespoon butter until smooth.
The dark earthy flavors of the porter beer and acorn balance the vanilla which is an unusual flavor for people to try in a savory dish.
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