Salsify en Croûte with Sorrel Pistou, Roasted Shallot Jus and Pickled Mustard Seeds

01

Ingredients

• 80 ml apple cider vinegar
• 80 ml water
• 25 g granulated sugar
• 1/2 teaspoon fine sea salt, plus more to season
• 2 tablespoons yellow mustard seeds
• 600 g salsify roots
• 1 lemon, halved
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium leek (about 180 g), white and pale-green parts only, finely sliced and thoroughly rinsed
• 2 garlic cloves, finely grated
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Dijon mustard verified vegan
• 1/4 teaspoon freshly ground black pepper
• 1 sheet vegan puff pastry (about 450 g), thawed but cold
• 2 tablespoons unsweetened oat milk, for brushing
• 3 medium shallots (about 150 g), peeled and halved lengthwise
• 500 ml low-sodium mushroom stock verified vegan
• 1 teaspoon balsamic vinegar verified vegan
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 50 g fresh sorrel leaves, tough stems removed
• 20 g flat-leaf parsley leaves
• 25 g shelled hemp hearts
• 60 ml extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons cold water, as needed
• 8 small sorrel leaves, for garnish

02

Prepare the dish

1. Make the pickled mustard seeds: combine the apple cider vinegar, water, sugar and 1/2 teaspoon salt in a small saucepan. Bring to a simmer, stir in the mustard seeds and cook gently for 20 minutes, adding a splash of water if the pan becomes dry. Remove from the heat and cool the seeds in their liquid.
2. Fill a large bowl with cold water and squeeze in the lemon halves. Peel the salsify, placing each root in the lemon water immediately to limit browning, then cut it into 10 cm batons of even thickness.
3. Bring a saucepan of salted water to a gentle boil. Add the salsify and cook for 8 to 10 minutes, until just tender when pierced but not soft. Drain well, spread on a tray and let steam-dry completely.
4. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the leek with a pinch of salt and cook for 8 minutes until soft and nearly dry. Stir in the garlic and thyme for 1 minute. Remove from the heat, fold in the Dijon mustard and black pepper, and cool completely.
5. Heat the oven to 210°C (410°F) with a rack in the lower third. Line a baking sheet with parchment paper.
6. Roll the cold puff pastry into a 32 x 28 cm rectangle and cut it into four equal rectangles. Divide the leek mixture along the centre of each piece, leaving a 2 cm border. Arrange the salsify batons neatly over the leek. Brush the borders lightly with oat milk, fold the pastry over the filling and press out excess air. Seal the edges with a fork, place seam-side down and chill for 15 minutes.
7. Score shallow diagonal lines over each parcel without cutting through the pastry. Brush lightly with oat milk and bake for 24 to 28 minutes, rotating the tray once, until deeply golden, crisp and well risen. Rest for 8 minutes before plating.
8. While the parcels bake, heat the remaining 1 tablespoon olive oil in a small saucepan over medium-high heat. Place the shallots cut-side down and cook for 5 minutes until deeply browned. Add the mushroom stock, reduce the heat and simmer uncovered for 25 minutes.
9. Strain the shallot stock into a clean saucepan, pressing gently on the shallots, then discard the solids. Simmer the liquid until reduced to about 180 ml. Stir in the balsamic vinegar, whisk in the cornstarch slurry and simmer for 1 minute until the jus lightly coats a spoon. Taste and season sparingly.
10. For the pistou, briefly blanch the sorrel and parsley in boiling water for 10 seconds, transfer to ice water, then squeeze very dry. Blend with the hemp hearts, 60 ml olive oil, lemon juice and a pinch of salt until vivid green and smooth, adding up to 2 tablespoons cold water for a spoonable consistency. Keep at room temperature for service.
11. Drain 4 teaspoons of pickled mustard seeds on paper towel. Warm the jus gently and ensure the parcels are crisp and warm before plating.