Eating for Pleasure, People & Planet by Tom Hunt

Author:Tom Hunt
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-02-13T00:00:00+00:00

Caramelised salsify and shallots with thyme, blackberries and hazelnuts

Salsify is one of my favourite autumn/winter root vegetables. It isn’t always easy to get hold of, which makes it all the more special when you do. In some European countries, they call it ‘poor man’s asparagus’ as it has a similar appearance and flavour to white asparagus. It has a delicate salinity, which gives it an almost oyster-like taste and is rich in vitamin E and iron. Salsify can be boiled and mashed, added to stews, caramelised or roasted like I’ve done here.

Make this dish at the start of the season when elderberries, blackberries and salsify are all available. Both of these berries are easy to forage for and identify. If you manage to pick extra, turn the glut into compote or jam. If you can’t find salsify, use batons of parsnip.

Serves 2–4

8–12 thyme sprigs

300g salsify, skin rubbed off with a butter knife or parsnips

2–3 banana shallots, halved lengthways, or 1 onion cut into wedges

glug of extra virgin olive oil

drizzle of maple syrup, or other sweetener

¼ unwaxed lemon, zest and juice

30g hazelnuts, lightly crushed

120g blackberries and/or elderberries or 100g blackberry compote

wood sorrel, optional

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Scatter the thyme over the base of a stoneware dish or baking tray. Cut the salsify into 10cm pieces and arrange on top of the thyme along with the shallots. Drizzle everything with the oil and sweetener and season with salt. Transfer the dish or tray to the oven and bake for 45 minutes or until golden brown.

Turn the vegetables over to reveal the caramelised undersides and grate over the lemon zest. Stir in the crushed hazelnuts, elderberries or blackberries or compote and return to the oven for 4 minutes.

Serve warm in the dish or tray, or on plates, seasoned with a squeeze of lemon juice and topped with wood sorrel leaves, if using.

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