Baked Salsify Gratin with crushed yellow mustard, bitter parsley, earthy cinnamon, onion, garlic and a hint of lemon.
Tantalise your supple mouth piece. And, sensualise your bite.
This dish will overthrow any belief that vegan food can’t be simple to put together.
Make this:
- When you fancy something lush to go with your Sunday Roast
- When the rain is pelting it down and need a little luxury comfort food
- When dinner party galores beckon and you need a side to impress and dribble over
Salsify Gratin was inspired when I’d spotted salisfy at my local farmer’s market and wanted to bake a little something special for holiday season.
This savoury dish is vegan, paleo and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
Oven
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 500g salsify
- ½ lemon, juice and zest
- 1 onion
- 2tbs olive oil
- 400m coconut milk
- 50g almonds
- 20g nutritional yeast
- 2 cloves of garlic, minced
- 1/2tsp crushed yellow mustard (or just English mustard)
- 1/2 tsp cinnamon
- Few sprigs of parsley
- Pinch of salt
- Black pepper
Instructions
- Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius, if a convection oven.
- In a high-speed food blender, finely grind the almonds. Pour in the coconut milk and crushed mustard. Continue whizzing. Transfer to a large mixing bowl. Toss in the nutritional yeast, cinnamon, minced garlic and salt. Combine well.
- Sauté onion in olive oil until translucent and transfer to the mixing bowl. Pour in the lemon juice.
- Peel, wash and grate the salsify. As you grate each salsify stick transfer into the gratin mixture.
- Toss in the chopped parsley. Combine well and transfer the gratin mixture to baking dish.
- Cover with aluminium foil and bake in the oven for 30 minutes. After the first 20 minutes remove the foil.
- Serve warm. Add freshly ground black pepper and lemon zest just before serving.
