Gratinated Salsify with Smoked Salmon

Quick winter cooking: I peel some stalks of salsify under water, so the vegetable does not discolor so quickly. Then I boil the stalks in some vegetable broth until soft in twenty minutes. At the same time, boil 4-5 jacket potatoes. Both are cooked at about the same time. The spears go under the grill with a handful of grated Parmesan and a few spring onion rings, while I mash the potatoes and season with orderly butter and nutmeg. Serve with a few slices of smoked salmon and a little postelein, with a quick vinaigrette.

salsify spears, gratinated with cheese, with smoked salmon


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