Saag & Salsify
Based on an Indian saag aloo with the spuds switched for some autumnal salsify. The texture of the salsify is far less starchy, and the flavour is somewhere between a parsnip and globe artichoke. It is subtle and mild, so a perfect vehicle for the spices. A great side dish for a curry night or a light lunch served with naan bread, pickles and a swirl of yoghurt.
Cook's notes
Always peel salsify before cooking. Don’t bother to wash or scrub them first – just peel them with a decent peeler, as you would a parsnip or carrot, then rinse the peeled pieces. Pop into water acidulated with some lemon or vinegar to stop them from browning.
Ingredients
- ghee or vegetable oil for frying
- 1 red onion, finely diced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp freshly grated ginger
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground turmeric
- 200g passata or 2 tomatoes, roughly chopped,
- 500g peeled salsify cut into 2cm pieces – see cook’s notes
- 1 tsp garam masala
- 200g spinach
- 1 lemon
Method
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Step 1
Heat 2 tablespoons of oil in a saucepan. Add the onion and fry over a medium heat for 5 minutes. Add the cumin seeds, mustard seeds, ginger, chilli and garlic. Cook for a further 2 minutes, stirring to make sure they don’t stick.
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Step 2
Add the turmeric, tomatoes, salsify and 300ml water. Season well with salt and pepper.
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Step 3
Bring to a simmer, cover and cook for 25-30 minutes, or until the salsify is tender. Remove the lid for the final 5 mins to thicken the sauce.
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Step 4
Stir in the garam masala and spinach until wilted. Taste and tweak to your liking with a little lemon and some more salt if needed.