Salsify crumpets

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal665
  • fat39g
  • saturates17g
  • carbs48g
  • sugars5g
  • fibre8g
  • protein27g
  • salt3.2g
  • Ingredients
  • Method
  • Ingredients

  • 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
  • Method

    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. 

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