Salsify and anchovy gratin with oysters from Vegetables: The new food heroes by Peter Gordon
Salsify is occasionally called ‘oyster plant’, so it seemed fitting to pair it with oysters. If you’re not a fishy person and want this to be oyster- and anchov
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Cooking tools:
- Potato peeler
- Pot
- Baking dish
- Oven
Ingredients
- 100 ml white wine or cider vinegar
- 12 shelled oysters, coarsely chopped
- 10 cm length of rosemary on the stem
- 600 g salsify
- 400 ml double cream
- handful of thyme
- 4 tablespoons finely grated Parmesan cheese
- 8 salted anchovies, bones removed, chopped
- 50 g softened butter
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