The veggie man handed me a few twigs covered in dirt. ” Let me know what you’ll make with them!” ” With twigs?!” The correct name is salsify actually, miss..” I had to admit that I had never seen them before so was challenged to try them. Salsify are an old and forgotten veg so confirm the trend you’ll find them more often at your local market stall. The other veggies I had at home could also be leading in this dish so I gave them all a mail part.
[highlight]INGREDIENTS[/highlight]
2 courgettes
4 salsify, not to be mistaken by in earth covered sticks
1 romanesco
1 lemon
1 orange
1 pot creme fraiche
olive oil
120 g parmesan cheese
grounded all spice
coarse sea salt
ground pepper
[highlight] INSTRUCTIONS[/highlight]
serves 4
1. Wash, scrub and peel the salsify until the white flesh is revealed. Cut into smaller pieces of 5 cm and drop them into boiling water with squeezed lemon juice for about 8 minutes.
2. Wash your courgette and cut both ends, leave the skin on. Cut into thin slices lengthwise, and then slice into thin strips so you have courgette pasta.
3. Break the romanesco down into florets.
4. After the salsify, steam the romanesco florets, for about 4 minutes, then drain them under cold water so they reamain crisp. Finish with the courgette pasta, steam for up to one minute and put aside.
5. Grill the salsify in a hot griddle pan until they have a golden brown pattern.
6. Start with the pasta sauce. Preheat a pan, add some olive oil and then some freshly squeezed orange juice. Bring to boil, then add creme fraiche and let it simmer for a minute. Mix in half of the steamed romansesco and continue to stir, add herbs like all spice. Then add 2/3 of the grilled salsify and grate parmesan cheese over the sauce, stir and add salt and pepper.
7. When the sauce is almost done grill the steamed courgette until they have a light brown pattern.
8. Pour the sauce on a big deep plate, divide the courgette pasta over the sauce and follow with the remaining romanesco florets and salsify. Finish with some grated parmesan and orange peel. Serve with warm baked bread and a simple tomato and vinegar salad.
