Honey and mustard-roasted salsify with bacon
Item 1 of 1
- Side
- 6
- 40 minutes
This roast salsify and bacon recipe is great when you're looking for an impressive side dish. The salty bacon, sweet honey and hot mustard work together with the creamy, firm flesh of the salsify batons, which are one of winter's most prized vegetables.
First published in 2018
discover more:
Ingredients
Metric
Imperial
- 600g of salsify root
- 1 lemon, juiced
- 50g of butter
- olive oil
- 1 tsp wholegrain mustard
- 1 tsp honey
- 5 rashers of smoked streaky bacon
- salt
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4.
2
Peel the salsify, trim the ends and immediately place into a bowl of water with the lemon juiced into it. This will stop the salsify turning brown
3
Take a large non-stick frying pan and halve any salsify batons which don’t fit. Place the pan over a high heat and add a splash of oil
4
Add the salsify batons – you may need to cook in batches depending on the size of your pan. Turn occasionally until evenly coloured, then turn the heat down to medium and add the butter. Once the butter is foaming, continuously baste the batons
5
Continue to cook and baste the salsify for 5 minutes until golden and cooked al dente, then stir the mustard and honey into the butter and baste to coat again
6
Transfer the salsify to a tray with the rashers of bacon. Pour the leftover brown butter over the batons and roast in the oven for 10-15 minutes or until the bacon is nice and crispy
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024