Salsify or Scorzonera with cheese sauce
Scorzonera and salsify are very similar root vegetables. Both are considered a winter vegetable, best from November ‘til February. They are deep rooted 25 to 40 cm (12 inches or more).The roots are quite brittle, easily broken and will discolour if the root is broken. They are often called the vegetable oyster as the flavour is delicate (though not at all fishy!) and it is important to not ‘drown’ the flavour with stronger ones.
The skin is quite tough and it is helpful to get rid of this beforehand – scald, steam or lightly boil the roots for a few minutes, then peel the tough skin from the roots. This should come off easily but, if not, use a peeler or sharp knife. Apart from cooking, you can stop the roots from discolouring by sprinkling with something acidic (lemon juice or a mild vinegar – eg tarragon, cider)
When the skins have been removed, cut the roots into lengths approx. 8 – 10 cm and place in a shallow oven-proof dish.
Make a cheese sauce:
30gm margarine ( 1oz) ¼ litre milk ( ½ pint ) or veg stock
25 gm ( 1 oz) breadcrumbs- brown or white Salt and pepper – to taste
30gm plain flour ( 1oz)
60gm ( 30gm ) cheese – cheddar is good though a more flavoursome one, like Stilton or other blue cheese is excellent – but don’t overpower the flavour of the vegetable
Method
- Melt the margarine in a saucepan and add the seasoning and flour.
- Cook gently until the flour is cooked out – do NOT allow it to ‘catch’ or to brown.
- Add the liquid gently – little by little – stirring frequently until all the liquid has been added.
- Bring to the boil briefly then turn off the heat and add the cheese, allowing it to melt into the sauce.
- Pour the sauce over the salsify (or scorzonera) and sprinkle the breadcrumbs over the top. If you wish, some extra grated cheese can be added to the breadcrumbs.
- Bake in a hot oven 180c for 15mins or grill until golden.
- Serve as a starter or side dish. Yummy!
Best to parboil scorzonera before baking
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