Salsify & Caramelised Onion Gratin

Name: Salsify & Caramelised Onion Gratin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4-6
Ingredients: 2 onions, peeled and finely sliced towards the root; 1kg salsify; 1 lemon, cut in half; 75g unsalted butter, plus extra for cooking; 75g plain flour; 800ml whole milk; 1/2 teaspoon English mustard; 200g Cheddar, grated; 1/2 teaspoon ground white pepper; Few handfuls panko breadcrumbs; Few handfuls grated Parmesan

Drogo

Servings

4-6

Prep Time

20 minutes

Cook Time

90 minutes

This creamy salsify gratin combines tender salsify with deeply caramelised onions, a rich Cheddar cheese sauce and a crisp topping of panko breadcrumbs and Parmesan. Baked until golden and bubbling, it is a comforting way to discover this distinctive root vegetable.

Salsify has a delicate, earthy flavour often compared with Jerusalem artichoke, with a subtle taste traditionally described as reminiscent of oyster. Although its long, dark roots may look unfamiliar, learning how to cook salsify is surprisingly straightforward.

In this recipe, the peeled salsify is briefly simmered in milk before being combined with sweet caramelised onions and a creamy cheese sauce. The reserved cooking milk is then used to make the sauce, keeping all that delicate flavour within the finished gratin.

If you're looking for interesting salsify recipes, this indulgent bake makes an excellent seasonal side dish for roast meat, game or a special winter meal.

Ingredients

2 onions, peeled and finely sliced towards the root
1kg salsify
1 lemon, cut in half
75g unsalted butter, plus extra for cooking
75g plain flour
800ml whole milk
1/2 teaspoon English mustard
200g Cheddar, grated
1/2 teaspoon ground white pepper
Few handfuls panko breadcrumbs
Few handfuls grated Parmesan

Directions

Method

Step 1, Heat a thick slice of butter, around 20g, in a frying pan and add a small splash of oil. Add the onions with a pinch of salt and cook over a very low heat, stirring regularly, for around 45 minutes until deeply caramelised.
Step 2, Preheat the oven to 180°C.
Step 3, Prepare a large bowl of water and squeeze the lemon juice into it, then add the squeezed lemon halves to the water.
Step 4, Wash the salsify thoroughly, then peel and cut it into lengths. Immediately place the prepared pieces into the lemon water to prevent them from discolouring.
Step 5, Place the milk and salsify in a saucepan and bring to the boil. Reduce to a simmer and cook for around 5 minutes, until the salsify is tender but still retains a little bite. Lift the salsify from the saucepan and reserve the milk for the cheese sauce.
Step 6, Melt the butter in a large saucepan and add the flour. Cook for 3 minutes, whisking or stirring constantly. Gradually add the reserved milk, making sure each addition is fully incorporated before adding the next. Add the grated Cheddar and allow it to melt into the sauce, then stir in the English mustard and white pepper and season with salt.
Step 7, Transfer the salsify and caramelised onions to a gratin dish and mix together. Pour over the cheese sauce, then top generously with panko breadcrumbs and grated Parmesan. Bake for 25–30 minutes until the salsify gratin is golden and bubbling. For an even more golden crust, place it under a hot grill for around 5 minutes, watching carefully to prevent the topping from burning.