Salsify and Walnuts

Martin Blunos prepares a stunning autumn vegetable dish that would make a perfect match for roast duck or goose
By Martin Blunos
Salsify and Walnuts
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 1 litres cold water
  • 20 g plain flour
  • 1 tsp salt
  • 2 lemons
  • 500 g salsify
  • 1 tbsp clarified butter
  • small handful shelled walnuts
  • 2 tsp sultanas
  • handfuls caster sugar
  • 1 tsp sherry vinegar
  • drizzle of walnut oil
  • flat leaf parsley


1. Make a 'blanc' - mix a little of the water into the flour to make a smooth paste. Add the remaining water, salt and juice of 1 lemon. Bring to the boil in a pan whisking to prevent it catching on the bottom of the pan. Reduce the heat while you prepare the salsify.

2. Wash the salsify, peel and cut into even pieces about 6cm long. Quickly put into a large bowl of cold water with the juice of the second lemon. This will stop them discolouring.

3. Drain the salsify and add to the blanc. Bring it back to the boil, reduce the heat to a simmer and cook for about 15 minutes or until tender. Leave in the pan to cool.

4. Drain, rinse and dry the salsify. Heat half the clarified butter in a frying pan and add the dry salsify. Season and fry gently to colour and heat through.

5. Heat the remaining butter in another pan, add the walnuts cook gently for a few minutes. Add the sultanas, sugar and vinegar, mix well and remove from the heat.

6. Put the salsify in a serving dish and dot with nuts and sultanas. Drizzle with walnut oil and scatter with parsley leaves.

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