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  • Liz Earle Wellbeing

    EAT the season

    Nov 06, 2019 3 minutes
    RECIPES BY EMMA WINTERSCHLADEN
    PHOTOGRAPHY BY KATHRIN McCREA

    Salsify and beetroot gratin

    SERVES 4-6

    • 300g salsify root
    • 600g raw beetroot
    • Large knob of butter
    • 1 tbsp flour
    • 250ml milk
    • 1 tsp mustard powder
    • 200g crème fraîche
    • 1 bay leaf
    • 3 cloves garlic, crushed
    • Sprigs of thyme
    • Sea salt and black pepper

    FOR THE TOPPING

    • 50g seeds, roughly chopped• 50g brown breadcrumbs*• 80g Parmesan

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