Chicory, Salsify and Anchovy Gratin

A simple winter gratin, this is a delicious accompaniment to any dinner on a cold night.

First published in House and Garden. Photography by Helen Cathcart.

Serves 6
Prep time: 40mins
OVEN TIME: 50 mins


INGREDIENTS 

6 salsify sticks 

½ lemon, juice 

3 heads chicory 

Olive oil to dress 

Sea salt flakes and freshly ground black pepper  

100g butter  

10 best salted anchovies  

Pinch of chilli flakes  

1 garlic clove 

400ml double cream 

150g grated Parmesan 

Heat the oven to 200°C/180°C fan oven/mark 6

  1. Top and tail the salsify sticks, peel and submerge in water with the lemon juice to stop them browning. Put them into a pan, cover with cold water and bring to a simmer. Cook until soft through but still holding their shape, around 20 minutes.  

  2. Cut the heads of chicory into quarters and trim off the small brown base, dress them in a little olive oil and grill them over a medium heat until golden. Don’t brown them too much as they will make the gratin quite bitter.

  3. Arrange the chicory and salsify in alternating lines in the gratin dish and season well. Melt the butter in the same pan you grilled the chicory. Add in the anchovies and chilli and allow the anchovies to melt through the butter over a low heat. Add the cream to the pan and stir everything together, cook until simmering. 

  4. Pour the cream over the chicory, making sure everything is well coated. Cover with Parmesan and place in a hot oven for 20 minutes or until golden brown. 

 

Shop

 
Previous
Previous

Whole Roast Goose

Next
Next

In the Area: A Christmas fair with James Mackie & Arthur Parkinson