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Cooking
Black Salsify Spread with Hazelnuts
· 4 servings
Prepare the black salsify
Peel the black salsify in hot water and rinse off the sticky sap that may seep out. Grate it finely and mix with the cream cheese. Season with salt and pepper to taste.
Toast the hazelnuts
Spread the hazelnuts on a baking tray and toast in an oven preheated to 200°C for about 10 minutes. The skins will start to loosen from the nuts. I've found the best trick is to tip the hot nuts onto a tea towel, wrap them up and rub them around a bit in the towel.
Serve
Spread the mixture onto baguette slices and sprinkle with chopped roasted hazelnuts.