Chef’s Cut

Period Living - - Gardens -

Jan­uary’s sea­sonal pick is cho­sen by Rachel De­muth, owner of De­muth’s Cook­ery School in Bath

Sal­sify and Scor­zon­era

These two un­usual long roots, which taste like a cross be­tween a globe ar­ti­choke and as­para­gus, be­long to the same fam­ily. Both are white-fleshed, but sal­sify has a cream skin and scor­zon­era’s is black.

To pre­pare, wash the roots and boil, un­peeled, for 10 min­utes. Then place in cold wa­ter and the skin will slide off eas­ily. Serve hot tossed in olive oil and lemon juice, or top with a gre­mo­lata of chopped pars­ley, grated rind of lemon and finely chopped gar­lic De­muths Cook­ery School spe­cialises in of­fer­ing a wide va­ri­ety of ve­gan cook­ing cour­ses

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