Roasted Carrots and Salsifies Recipe

The simplest way to prepare salsify is to roast them, drizzled with some good quality olive oil, a whole garlic head, a few bay leaves and a small bunch of fresh thyme. Leave their very much edible skins on for extra nutrition, but if you do peel them, try to do as and soak them in cold water with a little vinegar to stop the delicate cream flesh from browning. Pair them with carrots or your favourite root vegetables for a lovely side dish.

Posted by: michael
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Side dishes

You will need

IngredientAdd
250g salsify

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500g carrots More products
2 heads garlic More products
6 bay leaves More products
1 bunch fresh thyme OR More products
1 tsp dried thyme

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cracked black pepper, to taste More products
4 Tbsp or 60ml extra virgin olive oil More products
a little fine sea salt, optional More products

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Method

  • Thoroughly wash the salsify with a vegetable brush and cut them into little finger sized pieces.
  • Also wash the carrots and cut then into similar pieces.
  • Put the salsifies, carrots, garlic, bey leaves, thyme and black pepper in a roasting dish. Drizzle with olive oil and mix to coat the vegetables in oil.
  • Roast in a hot oven for about 25 minutes, or until the carrots and the salsifies are soft, turning the vegetables round every 10 minutes.
  • Enjoy hot or cold with a nut roast, a pan-fried Portobello mushroom or a salad.

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Salsify ORGANIC
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Carrots ORGANIC
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Garlic ORGANIC
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£0.55
Fresh Thyme UK ORGANIC
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£2.50
Thyme ORGANIC
Suma (25g)
£1.49
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Fine Sea Salt
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Extra Virgin Olive Oil
Hellenic (250ml)
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Coarse Ground Black Pepper
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Bay Leaves
Suma (10g)
£1.09