Salsify, Shrooms & Chestnut

The best thing I've eaten in a couple weeks, from Arbutus. Key is to make a light and airy polenta and use trompettes de mort for that especially woody taste.

polenta (preferably Bramata)

parmesan

salsify

chestnuts

trompettes de mort

vegetable stock

butter

garlic

micro herbs

1. peel and clean salsify; cut into 6 inch batons
2. heat clarified butter until it darkens, add salsify
3. saute for a while, deglaze with sherry vinegar
4. add water, tarragon, garlic to pan and braise until it soften, liquid evaporates
5. make polenta with chicken stock, add parmesan prior to serving
6. clean trompettes extremely well; boil and drain; pat dry and saute with some butter, garlic, S&P
7. to serve, put a few tblsp of polenta on warmed plate, a couple stems of salsify, scatter mushrooms over the lot, followed by some chestnut shavings and a sprinkling of herbs