4 oz (120 g) salsify
1 1/2 teaspoons lemon juice
large pinch salt
1 1/2 teaspoons margarine
1 tablespoon chopped onion or shallot
1 tablespoon flour
1/4 pint (150 ml) skimmed milk
pinch powdered mustard
2 oz (60 g) cheese, e.g. mature Cheddar or Double Gloucester, grated
salt and pepper
1 tomato
1. Peel or scrape the salsify and immediately place in a bowl of cold water with about a teaspoon of lemon juice. This prevents it discolouring.
2. Cut the salsify into 3 inch (7.5 cm) lengths and boil in salted water with about 1/2 teaspoon lemon juice until tender, about 20 minutes.
3. Melt the margarine in a small saucepan, add the onion and stir-fry for 3 - 4 minutes.
4. Stir in the flour and remove from the heat.
5. Gradually blend in the milk; return to the heat and bring to the boil, stirring all the time.
6. Boil for 1 - 2 minutes.
7. Stir in the mustard, about 1 1/2 oz (45 g) cheese and season to taste with salt and pepper.
8. Drain the salsify and place in a flameproof dish, pour over the hot cheese sauce and sprinkle with the remaining cheese.
9. Cook under a preheated hot grill until bubbling.
10. Cut the tomato into wedges or slices, arrange on top of the salsify and grill for a further 1 - 2 minutes until the sauce is golden and the tomato warm.
11. Serve immediately.
This recipe can be made with either variety of salsify - the white variety, otherwise known as oyster plant, or the black-skinned scorzonera. To make a complete meal, serve the salsify with a crisp mixed salad.
