Roasted Black Salsify

Ingredients

• 1 organic lemon (zest and juice)
• 1 kg black salsify
• 6 tbsp Olive oil
• Salt
• Pepper
• 4 tbsp walnut kernels (about 15 g)
• 0.5 bunch Parsley (10 g)
• 0.5 handful thyme (5 g)
• 1 Garlic clove

Instructions

1. 1.

   Add 3 tbsp lemon juice to a bowl of cold water. Clean, wash, peel and halve the black salsify lengthwise using gloves. Place in the lemon water until all are ready. Drain well and lay one quarter of each stick on separate sheets of parchment paper. Drizzle 1 tsp oil over each, season with salt and pepper, form into four bundles and tie the ends with kitchen twine. Bake on a rack in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 25 minutes.

2. 2.

   Meanwhile toast the walnuts in a hot pan without fat over medium heat for 3 minutes. Wash the herbs, pat dry and pluck the leaves. Peel the garlic and blend with the herbs, nuts, lemon zest, remaining lemon juice and leftover oil into a chunky pesto. Season the pesto with salt and pepper. Open the bundles to serve and plate the roasted black salsify with the pesto.