Salsify Puree

About 500g salsify
30g butter
3 tablespoons double cream or oatly cream
A handful of chopped thyme
Sea salt and freshly ground black pepper
  1. Peel the salsify and chop into large chunks, dropping the roots directly into a pan of water to stop them from discolouring.
  2. Add salt to the water and simmer for approx. 15-20 mins until the roots are tender.
  3. Transfer to a blender and add the butter, cream, thyme and seasoning.
  4. Serve straight away as a side or with flatbreads or a jacket potato.
Original Source: 

Hugh Fearnley-Whittingstall

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