Elevate your winter menu with KACHEN's new gratin recipe featuring Salsify. What is Salsify? This nutty root vegetable is a cold-weather superstar, offering a unique blend of flavours ranging from oyster to asparagus and artichoke. Tuck in!

INGREDIENTS

  • 300 g black salsify, peeled
  • 15 g butter
  • 15 g flour
  • 250 ml milk
  • Salt & pepper
  • Nutmeg
  • 20 g cheddar cheese
  • 20 g Emmentaler cheese

INSTRUCTIONS

INSTRUCTIONS

  1. Peel the black salsify. To avoid your hands from becoming sticky, either wear gloves or peel them immersed in water with 2 tbsp of lemon juice. Drizzle some lemon juice over the salsify once they are peeled otherwise they will turn brown. Cut the black salsify into 6 – 8 cm long pieces and boil for 25 minutes in salted water.
  2. Preheat the oven to 200°C/180°C fan.
  3. To make a roux, melt the butter in a saucepan and stir in the flour. Toast the flour for 1 – 2 minutes, and gradually stir in the milk while using a whisk. Leave to simmer for 3 minutes. Season with salt, pepper and nutmeg.
  4. Add the cooked black salsify to the sauce, mix well and transfer to an ovenproof dish. Grate the cheeses and sprinkle over the black salsify.
  5. Bake for 10 – 15 minutes until bubbly and golden-brown.

For this recipe and other seasonal options, click here to visit Kachen.

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© KACHEN

Recipe & Picture: Liz Sinner