Baked Millet and Black Salsify
Gratinated millet and black salsify is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg black salsify
- 2 tbsp Apple cider vinegar
- Salt
- 125 g millet
- 2 tbsp butter
- 2 tbsp freshly chopped parsley
- 2 egg yolks
- 75 ml heavy cream
- 2 tbsp crème fraîche
- 2 tbsp sunflower seeds
- 50 g grated cheese (e.g., Emmental)
- black pepper (freshly ground)
Instructions
-
1.
Wash, peel the black salsify and place it in a bowl of water with vinegar. Once all are peeled, simmer them in salted water for 10-15 minutes. Drain and let dry; cut into halves or thirds as needed.
-
2.
Cook the millet in 350 ml salted water for about 10 minutes until tender, then drain.
-
3.
Preheat the oven to 180°C (356°F) fan‑fry. Lightly butter a baking dish.
-
4.
Arrange the black salsify in the dish.
-
5.
Mix the cooled millet with parsley, egg yolks, cream, crème fraîche, sunflower seeds and cheese. Season with salt and pepper, then pour over the black salsify. Bake for about 25 minutes until golden brown.
