Roasted Salsify & Wild Garlic Puree

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Around October this starts to appear in the UK at the odd farmers market.  I'm yet to see it in a supermarket.

It's really easy to cook and has a lovely nutty taste.  Like artichokes, they can discolour once peeled.   To avoid this, drop them into water with a little lemon juice in it, or just rub they directly in lemon juice.

FOR RECIPES CLICK BELOW



Boiling:  Peel it & cut into bite-sized pieces.  Boil for 5-6mins until tender.  Then season & mix with a small amount of butter and some chopped herbs, or a mustardy vinaigrette.

Roasting:   Peel & mix with olive oil, bay leaves & unpeeled garlic cloves.  Roast at 200C for 20-25mins.  Season & Eat.

Pureed:  Peel, chop and place in a pan.  Cover with milk & water, 2:1 ratio.  Bring to a boil & then turn down heat.  Simmer for 20mins.  Remove the cooked salsify & put in a blender with a knob of butter & a splash of double cream.  Blitz & check seasoning.  A lovely addition to this is some briefly wilted wild garlic leaves.  I came across it in a fabulous recipe by Silvena Rowe on the BBC website.

SALSIFY AND WILD GARLIC PUREE   Wow.

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