Salsify Puree
Ingredients:
About 500g salsify
30g butter
3 tablespoons double cream or oatly cream
A handful of chopped thyme
Sea salt and freshly ground black pepper
Method:
- Peel the salsify and chop into large chunks, dropping the roots directly into a pan of water to stop them from discolouring.
- Add salt to the water and simmer for approx. 15-20 mins until the roots are tender.
- Transfer to a blender and add the butter, cream, thyme and seasoning.
- Serve straight away as a side or with flatbreads or a jacket potato.
Original Source:
Hugh Fearnley-Whittingstall
