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
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.
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.
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.
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.
