1. Salsify Gratin

    For years, Salsify has been referred to as the ‘oyster’ because of its flavour. However, I would describe the taste as earthy and creamy, with an almost nutty aftertaste, and quite unique. Gratin is a real favourite of mine. This one has good strong autumnal flavours.
     
    Serves 4
    1 tbsp butter, for greasing
    450g salsify, scrubbed
    Juice of ½ lemon
    Salt and black pepper
    450g spinach and curly kale
    150ml of chicken stock
    300ml single cream
     
    Preheat the oven to gas mark 3. Grease the inside of the gratin dish with the butter.
     
    Peel the salsify, cut it into 5cm lengths and drop the pieces into water with lemon juice. Drain when you are ready to use it.
     
    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.
     
    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.
     
    Put the stock, cream and seasoning in a small pan and heat gently until it is near simmering point, stirring.
     
    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.

Recipes



  1. Salsify Gratin