Salsify, Somerset Pecorino, Hazelnut Recipe
This recipe for a delicate vegetarian side dish from Nicholas Balfe uses salsify, a crunchy root vegetable that's almost exclusively found in winter from Octobe
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Ingredients
- 2l water
- 500ml of white wine
- 500ml of white wine vinegar
- 50g of cane sugar
- 3 bay leaves
- 1/2 bunch of thyme
- 3 garlic cloves, bashed with a knife
- 3 shallots, peeled and sliced
- 3kg salsify root, peeled and sliced into 10cm lengths
- vegetable oil
- butter
- 250g of hazelnuts
- 250g of butter
- 75ml of sherry vinegar
- 5g of sea salt
- 280g of pecorino, grated, ideally Somerset pecorino
- 100g of butter
- 5g of xanthan gum
- 1 pinch of sea salt
- 20 kalettes
- sea salt
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