Salsify Gratin Hugh Fearnley Whittingstall Food

PAN-ROASTED SALSIFY

Pan-Roasted Salsify image

Salsify root is pan-roasted in ghee to give you an elegant dish to accompany your meal. Salsify may be grungy-looking, but that dirty exterior hides a delightful flavor. The mix of black, green, white, and red peppercorns give the dish a unique dimension of flavor. Use gloves when handling salsify to avoid the sticky juice getting on your hands.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Greens

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 ½ teaspoons multicolored peppercorns
1 ½ pounds salsify roots
2 tablespoons ghee (clarified butter)
¼ teaspoon sea salt
1 teaspoon dried dill weed

Steps:

Roughly crush peppercorns in a mortar. Set aside.
Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 32.2 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 144.9 mg

SALSIFY GRATIN (HUGH FEARNLEY-WHITTINGSTALL)

SALSIFY GRATIN (HUGH FEARNLEY-WHITTINGSTALL) image

Categories Vegetable Side

Yield 4 people

Number Of Ingredients 11

Ingredients

35g unsalted butter, softened, plus extra for greasing
Juice of 1 lemon
850g salsify (about 8 roots)
1 litre vegetable stock
150ml dry white wine
60g kale (or cabbage), washed and finely shredded
25g plain flour
150ml double cream
Salt and freshly ground black pepper
75g grated cheddar or other hard, well-flavoured cheese
50g coarse white breadcrumbs

Steps:

Preheat the oven to 200C/400F/ gas mark 6 and butter a gratin dish about 26cm in length. Put the lemon juice into a large bowl along with some cold water. One by one, peel each salsify root, cut into 4cm x 1cm batons and drop straight into the lemon water to prevent discolouring. Repeat with all the roots. When the salsify has been prepared, drain and transfer to a saucepan along with the stock and wine. Bring up to a simmer and cook for five minutes, until tender but still with a bit of bite. While the salsify is cooking, put the kale in a large pan with a centimetre or two of water and cook for about three minutes, until wilted. Drain the salsify, reserving the stock, and set aside. Return the stock to the pan and simmer until reduced by half. Meanwhile, mash together the butter and flour with a fork. When the stock has reduced, keep it simmering and add the flour paste in little nuggets, whisking all the time. Keep whisking until the sauce thickens to the consistency of single cream. Stir in the double cream and remove from the heat. Taste and adjust the seasoning. Lay the salsify and kale in the gratin dish, and pour over the creamy sauce. Combine the cheese with the breadcrumbs and sprinkle on top. Bake for 15-20 minutes, until golden.

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