Black Salsify Spread with Hazelnuts
· 4 servings
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.
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.
Serving
Spread the mixture onto baguette slices and sprinkle with chopped roasted hazelnuts.