Salsify & Leek Rosti

By • May 15, 2011 0 Comments

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Author Notes: Our veg box delivered a bag of mud coloured roots a few months back with no note. After a little fishing around on the next we tracked them down as Salsify, a lovely root vegetable with a delicate flavour (some say oyster like but we're not convinced)

Anyway we were clearing the fridge the other day and there was Salsify, Leeks, Chillies and a Ginger root. We'd made a rosti with the Salsify so knew the principle was sound.

Peel and coarse grate Salsify (4/5 roots)
Julienne leeks (3 smallish)
Cook both in butter till soften but not to soft
Set aside in a bowl

Chop garlic, ginger, chilli finely (we used 1 big clove, 1 inch, and 1 chilli) and add to Salsify and Leek with an egg to bind
Season well
Cook as small rostis in butter and olive oil
Rest briefly on kitchen paper to remove any excess fat

Eat with pretty much anything
beno510

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Makes 4 to 8

  • 4/6 piece Salsify
  • 2/3 Leeks
  • 1 Chilli
  • 1 Ginger root (1 inch)
  • 1 Garlic clove
  • 1 Egg (for binding)
  • Butter (for frying)
  • Olive oil (for frying)
  1. Peel and coarse grate Salsify (4/5 roots) Julienne leeks (3 smallish) Cook both in butter till soften but not to soft Set aside in a bowl Chop garlic, ginger, chilli finely (we used 1 big clove, 1 inch, and 1 chilli) and add to Salsify and Leek with an egg to bind Season well Cook as small rostis in butter and olive oil Rest briefly on kitchen paper to remove any excess fat

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