At a glance
You're creating a creamy, nutrient-rich spread by blending grated black salsify with cream cheese, then topping it with roasted hazelnuts. The trickiest part is peeling the salsify in hot water to handle the sticky juice, while roasting the hazelnuts requires a quick 10-minute blast in the oven followed by a handy rubbing-in-a-towel trick to slip off the skins.
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Preparing the black salsify
Peel the black salsify in hot water and rinse off the sticky juice that may seep out. Grate it finely and mix with the cream cheese. Season to taste with salt and pepper.
For this step
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Roasting the hazelnuts
Spread the hazelnuts on a baking tray and roast in an oven preheated to 200°C for about 10 minutes, until the skins start to loosen. I've found it works best to tip the nuts onto a tea towel, wrap them up and roll them around a bit inside the towel.
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Serving
Spread the mixture onto baguette slices and sprinkle with chopped roasted hazelnuts.
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