Two salsify crumpets

Salsify crumpets

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 5 mins Cook: 15 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal665
  • fat39g
  • saturates17g
  • carbs48g
  • sugars5g
  • fibre8g
  • protein27g
  • salt3.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp crème fraîche
  • 1 tsp Dijon mustard
  • 2 sticks of salsify, cut into batons, roughly 5-6cm long



    A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp vegetable oil
  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 crumpets
  • generous pinch of grated mature cheddar



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • pinch of grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • a few chopped chives, some black pepper, to serve


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

  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. 

  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.

  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. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?