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Swede, salsify, leek and goat’s cheese gratin
Serves 4-6 Starters and mains
Ingredients
- 3tbsp rapeseed oil, plus extra for greasing
- 4 leeks, cleaned and thinly sliced
- 3 salsify, peeled
- juice of 1 lemon
- 500g swede, peeled
- 300g double cream
- few sprigs of thyme
- 200g soft rindless goat’s cheese
Method
Preheat the oven to 220˚C/430˚F/Gas 7.
Heat 2tsp oil in a pan, add leeks and sweat for 4 minutes on a low heat.
Rinse the salsify, then rub with lemon juice. Slice very thinly on the diagonal using a mandolin or vegetable peeler, plunge into fast boiling salted water and bring up to the boil again, then time 4 minutes.
Thinly slice the swede on a mandolin or use a vegetable peeler (it needs to be quite transparent). Plunge into fast boiling salted water and bring to the boil again, then time 4-5 minutes, drain very well and put to one side.
Heat the cream in a pan until bubbles appear around the sides. Oil the dish and layer with the swede, leek and salsify and season. Dot with thyme and sliced goat’s cheese (reserve some for topping later). Add one-third of the cream, repeat the layers twice more, then pour over the remaining cream. Bake uncovered for 15 minutes.
Cover with tinfoil and cook for 30 minutes, then turn down the oven to 180˚C/355˚F/Gas 4, dot the top with the remaining goat’s cheese, cover again and cook for another 15 minutes.
Uncover and bake for 10 minutes until golden and bubbling.
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