Salsify Gratin - Serves 4 people
- 450g salsify, scrubbed
- 450g spinach or kale, washed and chopped
- 150ml stock
- 300ml single cream
- salt and black pepper
- lemon juice (half)
- Bit of butter
1.Preheat the oven to 170°C/325F/gas mark 3.
2.Grease the inside of the gratin dish with butter.
3.Peel the salsify, cut it into 5cm (2 inch) lengths and drop the pieces into water acidulated with lemon juice as you go. Drain when you are ready to use it.
4.Bring a pan of salted water to the boil. Drop in the drained salsify and cook for about 10 minutes, until just tender. Drain again.
5.Put greens in a large pan with just the water left clinging to them after washing, and cook for about 3 minutes, until wilted.
6.Put the stock, cream and seasoning in a small pan and heat gently until it is near simmering point, stirring.
7.Arrange the greens and salsify in the greased gratin dish. Pour over the cream mixture and bake for 45 minutes to 1 hour, until brown and bubbling.
Time: 1 hour 15 mins