Baked salsify in Parmesan

PT40M

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Ingredients

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Imperial

  • 1 salsify root, large, or 2 small roots
  • 1/2 lemon, juice only
  • 1 sheet of feuille de brick pastry
  • 20g of butter, melted
  • 15g of Parmesan, grated, plus extra to serve
  • salt
  • pepper
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
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
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
  • pepper
  • 1 sheet of feuille de brick pastry
  • 20g of butter, melted
  • salt
  • 15g of Parmesan, grated, plus extra to serve
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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