Baked salsify in Parmesan
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Salsify can be a little bewildering to the uninitiated, with the wintry vegetable's thin, knobbly appearance belying its pearly white flesh and subtle flavour. In Jeremy Lee's irresistible salsify recipe the vegetable is simmered until tender, smothered in Parmesan and butter and baked until golden in feuille de brick pastry. A vegetable side dish as simple as it is sophisticated, this dish is delicious served as a snack with a large glass of chilled white wine.
First published in 2016
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Ingredients
Metric
Imperial
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place a pan of salted water over a medium heat and bring to the boil. Meanwhile, wash the salsify root under cold running water and quickly peel off its skin
- 1 salsify root, large, or 2 small roots
3
Brush the peeled salsify lightly with the lemon juice and add to the pan, simmering for 12–15 minutes until tender. Once cooked, drain carefully and leave to cool
- 1/2 lemon, juice only
4
Meanwhile, prepare the pastry. Brush the sheet with the melted butter and season generously with salt and pepper. Scatter over the grated Parmesan in an even layer and place the cooked salsify at one end, rolling tightly in the pastry to form an even cigar shape. If using 2 smaller roots of salsify place them alongside one another and wrap tightly in the same way
5
Place the wrapped salsify on a baking sheet and brush over any remaining butter. Place in the oven and bake for 12 minutes until golden and crisp
6
Once cooked, remove from the oven and slice into 3 or 4 even pieces. Scatter over a little extra grated Parmesan and serve hot
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