Salsify and Caramelised Onion Gratin
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Feeds 4 - 6 people 
Prep time 20m
Cook time 90m
Description
Salsify is a wonderful root vegetable - don’t be put off by the fact that it looks like a bunch of brown sticks! The flavour is reminiscent of Jerusalem artichokes but more delicate and with a hint of oyster. A lot nicer than it sounds. If you like experimenting with different vegetables then you have to try salsify. We love to bake it into a creamy gratin.
- 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
- Heat a thick slice of butter (around 20g) in a frying pan and add a small splash of oil. Add the onions and a pinch of salt and cook on very low heat, stirring regularly until dark and caramelised - around 45 minutes.
- Preheat the oven to 180C.
- Prepare a large bowl of water and squeeze the lemon into it, dropping the lemon halves in afterwards.
- Wash the salsify, then peel, cut into lengths and put into the bowl of lemon water, to stop it from discolouring.
- Place the milk and salsify in a saucepan and bring to a boil. Reduce to a simmer and cook until the salsify is tender, but still with a little bite - around 5 minutes. Lift the salsify out, reserving the milk.
- Melt the butter in a large saucepan and add the flour. Cook, whisking or stirring constantly for 3 minutes. Gradually add the milk, making sure each addition is incorporated before adding the next. Add the cheese and allow it to melt. Add the mustard and white pepper and season with salt.
- Transfer the salsify and onions to a gratin dish and mix. Add the cheese sauce, top with crumbs and Parmesan and transfer to the oven for 25-30 minutes, or until golden and bubbling. If you want a more golden top, pop under a hot grill for around 5 minutes, watching carefully.
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