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Two salsify crumpets

Salsify crumpets

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Grow your own salsify between October and February and use it to make a delicious topping for crumpets. It makes a lovely breakfast or light lunch

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal665
fat39g
saturates17g
carbs48g
sugars5g
fibre8g
protein27g
salt3.2g
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Ingredients

  • 1 tbsp crème fraîche
  • 1 tsp Dijon mustard
  • 2 sticks of salsify , cut into batons, roughly 5-6cm long
  • ½ lemon , juiced
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 4 eggs
  • 4 crumpets
  • generous pinch of grated mature cheddar
  • pinch of grated nutmeg
  • a few chopped chives , some black pepper, to serve

Method

  • STEP 1

    Mix together the crème fraîche and Dijon mustard, and set aside. Toss the salsify in the lemon juice to stop them discolouring.

  • STEP 2

    Heat the vegetable oil in a large non-stick frying pan and fry the salsify for 2-3 mins, then add the butter. Turn the heat down and cook gently for 10-12 mins, or until the salsify is soft and golden. Keep the salsify warm while you poach the eggs. 

  • STEP 3

    Top the crumpets with a generous pinch of the grated mature cheddar and grill until melted and bubbling. Sprinkle the salsify with a pinch of grated nutmeg and season.

  • STEP 4

    Pile the salsify over the crumpets, then top with a poached egg each and the mustardy crème fraîche. Serve with a few chopped chives, some black pepper and a drizzle of butter from the pan. 

Goes well with

Recipe from February 2020, February 2020

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Rating: 5 out of 5.1 rating
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