1. Roast Salsify with Ginger, Lemon , Honey & ButterIngredients
1 lb salsify, peeled weight
4 oz piece of young ginger
Zest of 1 lemon
1/2 tsp salt
1/2 tsp mustard powder
2 tbsp light oil
1 oz butter
1 tbsp honey
Cut the salsify into 3 inch pieces and steam until they are beginning to soften a little. Meanwhile, peel the ginger and cut it into fine ribbons using a vegetable peeler. Take the zest off the lemon and combine all the ingredients except the butter and honey in a large bowl. Place in an oven-proof dish, cover with foil and bake on gas mark 3 for one hour. Remove the foil, turn the oven up to gas mark 4 and cook for a further 40 mins, turning once half way through. Finally, turn the butter and the honey through the salsify, coating all the pieces, and return to the oven for ten mins or until the salsify has caramelised.
Serves 4 -6 as part of a roast meal.
2. Salsify Fritters
A great brunch or lunch dish, and perfect served alongside a few crisp rashers and a fried or poached egg. Makes six fritters.
45g unsalted butter
1 garlic clove, minced
1 small red chilli, finely diced
3 tbsp finely chopped coriander
1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp olive oil
Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.