Vegan air fryer salsify with bean purée and gremolata

Vegan salsify from the air fryer on butter bean purée with garlic and lemon, topped with a hazelnut and parsley gremolata. Dinner in 30 minutes, gluten-free.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 587 kcal per serving
• Protein: 19 g
• Fat: 30 g
• Carbs: 52 g

Ingredients

• 1 unwaxed lemon
• 600g salsify
• 4 tbsp olive oil
• 30g hazelnuts
• 1 tin of butter beans
• 1 garlic clove
• 4 tbsp water
• 1/2 tsp salt
• 1/2 bunch of parsley
• 1 pinch of pepper

Method

You’ll need: air fryer · frying pan · saucepan · stick blender · chopping board · knife · mixing bowl · sieve

1. Fill a bowl with cold water and the juice of half the lemon. Peel the salsify wearing gloves, cut it into 6 cm pieces and put them straight into the lemon water.
2. Pat the salsify dry, toss it with a tablespoon of olive oil and half the salt and cook in the air fryer at 200 °C for 15 minutes. Shake the basket after 7 minutes.
3. Meanwhile, toast the hazelnuts in a dry frying pan for 3 minutes and chop them roughly. Mix them with chopped parsley, grated lemon zest and a tablespoon of olive oil to make the gremolata.
4. Rinse the butter beans and blend them with the garlic, the remaining olive oil, the rest of the lemon juice, the water, pepper and the remaining salt until smooth. Warm the purée briefly in a pan.
5. Spread the bean purée on plates, lay the salsify on top and scatter over the gremolata.

Good to know

Salsify is also called winter asparagus and has a slightly nutty flavour. In the air fryer, it turns golden brown outside and stays soft inside. The bean purée turns it into a dinner, and the gremolata adds freshness.

Swaps

Salsify → parsnips (no lemon water needed). Butter beans → cannellini beans. Hazelnuts → walnuts. Parsley → chervil.

Cooking tips

Peel the salsify under running water or directly over the bowl. Halve thick stems lengthways so everything cooks at the same speed.

Storage

Peeled, cooked salsify and the purée keep for 2 days in the fridge; make the gremolata fresh.

Allergens

Vegan and gluten-free; contains hazelnuts (tree nuts); no milk or egg.

Frequently asked questions

How long does salsify keep in the fridge?

Peeled, cooked salsify and the purée keep for 2 days in the fridge; make the gremolata fresh.

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