VegBox Recipes

Salsify Gratin

This recipe is the first we've added for the unusual root vegetable "salsify" and has been generously provided to us from the lovely book "Veg: The Cookbook" by Greg Wallace.
 
 

Ingredients

This recipe has been generously contributed from Gregg Wallace's book Veg: The Cookbook, courtesy of the Mitchell Beazley imprint at Octopus Books.

Serves 4

1 tbsp butter, for greasing
450g (1lb) salsify, scrubbed
juice of half a lemon
salt and black pepper
450g (1lb) spinach or curly kale, washed and chopped
150ml (5fl oz) stock
300ml (10fl oz) single cream
 

Method

  1. Preheat the oven to 170ï‚°C/325F/gas mark 3.
  2. Grease the inside of the gratin dish with the butter.
  3. Peel the salsify, cut it into 5cm (2 inch) lengths and drop the pieces into water acidulated with lemon juice as you go. Drain when you are ready to use it.
  4. Bring a pan of salted water to the boil. Drop in the drained salsify and cook for about 10 minutes, until just tender. Drain again.
  5. Meanwhile, put the greens in a large pan with just the water left clinging to them after washing, and cook for about 3 minutes, until wilted.
  6. Put the stock, cream and seasoning in a small pan and heat gently until it is near simmering point, stirring.
  7. Arrange the greens and salsify in the greased gratin dish. Pour over the cream mixture and bake for 45 minutes to 1 hour, until brown and bubbling.
 

Time From Cupboard-To-Table

1 hour 15 mins
 

Notes & Variations on Salsify Gratin

 
 
 

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