Baked Salsify

Baked Salsify is a traditional British recipe for a classic dish of wild (or cultivated) salsify roots cooked in stock until tender and finished by baking with bechamel sauce and topping with cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Salsify.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+2 hours soaking)

Serves:

Rating:

Tags : Wild Food Sauce Recipes Vegetable Recipes Baking Recipes British Recipes

Purple salsify is a common 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
2 tbsp lemon juice
2 tbsp vinegar
300ml Béchamel sauce

Method

Place 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).

Meanwhile make a béchamel sauce, add the cooked salsify and blend together. Pour into a buttered dish, top with the cheese, add a few dabs of butter and place in an oven pre-heated to 190°C and bake for 10 minutes.