Pete's Food Blog

8. Nov, 2021

Black salsify (or parsnip) with apple compote. Vegan

Ingredients:

For the salsify ( parsnip)

6 roots of black salsify or 1 large parsnip

Juice of ½ lemon

30 ml olive oil

salt and pepper

For the apple compote

4 small apples (washed not peeled, cores removed) diced into 1 cm cubes

1 dl jam sugar

¾ dl apple juice

10 ml lemon juice

5 allspice berries (ground)

20 ml maple syrup

The zest of a whole lemon

5 stems of fresh thyme

Method:

For the salsify

Peel the salsify, cut into 10 cm lengths and place in enough water to cover together with the lemon juice (this stops the salsify from discolouring). Bring a pan of salted water to the boil, strain the salsify and add to the boiling water. Count 2 mins. once the water comes back to the boil. Strain and chill immediately under cold, running water.

Before serving, fry the salsify in a little oil, until golden.

For the apple compote

Put all the ingredients with the exception of the thyme into a saucepan and boil for 8 minutes. Remove from the heat and stir in the finely chopped thyme.

The compote will keep for weeks in the fridge in an airtight container.