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
Instructions
- 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.
- Preheat the oven to 200°C/180°C fan.
- 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.
- 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.
- Bake for 10 – 15 minutes until bubbly and golden-brown.
Recipe & Picture: Liz Sinner
