Salsify with Cheese RecipeOrigin: Britain Period: Traditional |
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Purple salsify is a commmon wildflower whose roots can be used as a vegetable (and are said to taste a little like oysters). In modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop. Ingredients
12 purple salsify roots, scraped, washed and cut into 2cm pieces 
Salsify with Cheese Preparation:Method:MethodPlace the prepared salsify root into a basin of cold water containing lemon juice or vinegar. Leave for 2 hours then drain and cook in stock or seasoned water till tender (about 20 minutes). Place a layer of the salsify in a shallow dish. Sprinkle with a layer of cheese, add a layer of béchamel sauce then another layer of salsify, cheese and béchamel. Finish with a layer of cheese on the top. Place in an oven pre-heated to 190°C and bake for abut 20 minutes, or until heated through and browned on top. |
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