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This wonderful root vegetable is great with fillets of Dover sole ,equally good with poultry with roast Jerusalem artichokes. Perfect with a simple poached egg and thick buttered toast.


  1. First take a heavy bottomed saucepan,add 5grams butter ,shallots sugar,garlic ,herbs and spice then soften shallot without colour on low heat.
  2. Add vinegar and boil down to syrup.
  3. Add 1/2 the wine and boil again to syrup.
  4. Add remainder of wine and reduce by 1/2.
  5. Whisk cornflour into simmering liquid to thicken slightly.
  6. Add stock then salsify and poach gently till tender when pierced with a pointed knife.
  7. Take out salsify and boil sauce to a rich glaze whisking in the butter at the end then pour sauce over salsify discarding the peppercorns ,bay and thyme.
  8. This can be prepared in advance, just omit the butter till ready to serve.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne