Roast salsify with Parma ham and brown butter hollandaise
Item 1 of 1
- medium
- 4
- 45 minutes
This stunning roast salsify recipe is perfect if you're after a showstopping winter brunch. Basted in brown butter until golden, the batons are topped with rich Parma ham, an oozing poached egg and a drizzle of hollandaise sauce.
First published in 2018
Ingredients
Metric
Imperial
- 24 batons of salsify, 15–20cm long
- 1 lemon, juiced
- 100g of butter
- 8 slices of Parma ham
- 4 free-range eggs, the fresher the better
- tarragon leaves
- olive oil
Brown butter hollandaise
- 250g of unsalted butter
- 2 large egg yolks
- 1 tbsp of tarragon vinegar, (you can easily make this by infusing some white wine vinegar with a sprig of fresh tarragon)
- lemon juice
- salt
- freshly ground black pepper
SAVE RECIPE
Method
1
For the hollandaise, place 250g of butter into a pan over a medium heat and cook until the milk solids have caramelised and turned a nutty brown colour. Remove from the heat and set aside to keep warm
- 250g of unsalted butter
2
In the meantime, peel the salsify, trim the ends and place into a bowl of water with the lemon juice in it. This will prevent discolouration
- 24 batons of salsify, 15–20cm long
- 1 lemon
3
Preheat the oven to 180°C/gas mark 4. Place a large non-stick frying pan over a high heat then add a splash of oil and the salsify batons (you may need to cook them in batches, depending on the size of your pan)
- olive oil
4
Turn the batons until they are coloured on all sides, then add the 100g of butter. Once the butter is foaming, use a spoon to baste the salsify for 5 minutes or until evenly golden-brown and cooked al dente. Transfer the batons to an overproof tray and season with salt, then roast in the oven for 10–15 minutes or until soft
5
Pour the warm brown butter for the hollandaise into a jug and set up a glass bowl over a simmering pan of water. Add the egg yolks to the glass bowl along with a splash of the tarragon vinegar and whisk until thick and pale– be careful to keep the heat low otherwise the egg will scramble
- 2 large egg yolks
- 1 tbsp of tarragon vinegar, (you can easily make this by infusing some white wine vinegar with a sprig of fresh tarragon)
6
Take the bowl off the heat and slowly pour the brown butter in a thin stream whilst constantly whisking to emulsify. If the mixture gets too thick, you can add a splash of water. Taste and season with salt, lemon juice and a splash more tarragon vinegar if needed. Reserve in a warm place
7
Poach the eggs in simmering water for 3 minutes or until the whites have solidified but the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. Season each egg with salt and freshly cracked black pepper
- 4 free-range eggs, the fresher the better
- freshly ground black pepper
8
To serve, arrange 6 salsify batons on each plate in a line and drape with pieces of torn Parma ham. Carefully top with a poached egg and drizzle with the brown butter hollandaise. Finish with picked tarragon leaves
- 8 slices of Parma ham
- tarragon leaves
First published in 2018
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