Salsify Gratin

by Edward Daniel
Salsify Gratin recipe.

Tantalise your supple mouth piece. And, sensualise your bite.

Baked Salsify Gratin with crushed yellow mustard, bitter parsley, earthy cinnamon, onion, garlic and a hint of lemon.

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.

Salsify Gratin is vegan, paleo and gluten free.

Love.

Edward x

Salsify Gratin recipe.
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius, if a convection oven.
  2. In a high-speed food processor, 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.
  3. Sauté onion in olive oil until translucent and transfer to the mixing bowl. Pour in the lemon juice.
  4. Peel, wash and grate the salsify. As you grate each salsify stick transfer into the gratin mixture.
  5. Toss in the chopped parsley. Combine well and transfer the gratin mixture to baking dish.
  6. Cover with aluminium foil and bake in the oven for 30 minutes. After the first 20 minutes remove the foil.
  7. Serve warm. Add freshly ground black pepper and lemon zest just before serving.

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