Black Salsify Casserole

This is a delicious side dish, perfect with salty christmas food like ham and meatballs, but it'd be perfect with chicken or turkey as well. And no need to just serve it with holiday food - it's great all year round.

Black salsify - svartrot in Swedish - isn't a very well known vegetable but it's really tasty. It tastes a little like jerusalem artichokes. Here, they're paired with tangy goat's cheese, and crunchy pine nuts.

Do wear rubber gloves when you peel them - they release a sticky liquid that's mighty annoying. And the roots turn dark very fast, so place them in a bowl of water with a little lemon, to prevent that.

Black Salsify Casserole
500 g black salsify
150 g chèvre cheese
200 ml cream (full-fat)
2 slices of day-old bread
3 tbsp pine nuts
1/2 tbsp olive oil

Peel the salsify roots under running water, and place in a bowl of lemon water as you finish. Cut them into small pieces, and cook for about ten minutes or until tender. Drain.

Heat the cream and crumble in the cheese. Stir until smooth. Mix in the salsify.

Pour into a small oven-proof dish. Tear the bread into tiny pieces and mix with the olive oil and pine nuts. Place this mixture on top of the casserole. Bake at 200°C for 10-15 minutes, or until bubbling and the topping is golden and crisp.