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    Home » Recipes » Pies

    Salsify Kale Galette with Horseradish Sauce

    Published: Jan 7, 2019 · Modified: Feb 3, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    In this pretty salsify kale galette, salsify – a root vegetable, rests on a bed of creamed kale inside a free-form pastry crust. It’s then drizzled with horseradish sauce and sprinkled with dill. The result is a flavourful recipe that tastes as good as it looks.

    In this pretty salsify kale galette, salsify - a root vegetable, rests on a bed of creamed kale inside a pastry crust. It's then drizzled with horseradish sauce and sprinkled with dill. The result is a flavourful recipe that tastes as good as it looks.

    Galette made of pastry and vegetables on a table.

    Recipe commissioned by Albert Bartlett. 

    Salsify (pronounced salsifee) is a thin root vegetable that tastes delicately of artichoke.

    It's popular in Italy, France and Germany and the versatile vegetable can be boiled, baked, steamed and roasted.

    It's not that common in the UK at the moment, though it was well-known in Victorian times. 

    You can use it much in the same way as parsnip - whether as a roasted veg side dish, in a stew or pureed. 

    I hadn't tried it before, so I was delighted when Albert Bartlett got in touch and asked me to try it out and come up with a salsify recipe.

    Obviously, I love my veggies, so I'm always very excited to try out something new.

    I've been seriously impressed with how versatile it is and with its firm texture and lovely subtle flavour.

    Close up side view of a slice of salsify kale galette.

    I decided to share this veg with you through a pretty galette crowned with a circle of salsify batons.

    The creamed kale complements the mild root veg beautifully.

    This free-form pastry galette is a quick and delicious main meal or side dish that's very simple to make.

    The pastry is layered with cheddar cheese, then a thick pile of creamed kale.

    On top, spears of salsify roast as the galette cooks.

    I've then drizzled it with a horseradish cream and sprinkled it with fresh dill.

    It's packed with flavour and veg, plus it's a pretty way to show of the relatively unknown salsify. 

    A pile of Salsify - a root vegetable - on a wooden table.
    Salsify

    What is salsify

    Salsify (pronounced salsifee) is a long, thin root vegetable with a subtle, delicate pleasant flavour similar to artichokes, with a very slight aniseed/liquorice undertone.

    Some people find that it even has a subtle flavour of oysters when it's cooked.

    Popular in continental Europe, this versatile root can be boiled, steamed, roasted, sauteed, baked or eaten raw as long as you wash it peel and then grate it or chop it finely. You can even eat the skin if you wash it well. 

    It also has a decorative and edible purple / pink flower and harvest is usually between late September and December.

    There are two varieties – black and white.

    This black salsify looks like a dirty skinny parsnip, but peeling the dark skinned root reveals a bright white interior.

    Albert Bartlett Salsify

    Allotment holders and avid gardeners may have come across salsify already.

    It occasionally turns up in vegetable boxes, but now Albert Bartlett (the family company who have been supplying the UK with potatoes since 1948) have supplied their UK-grown salsify to the shelves of Waitrose.

    The main Albert Bartlett crop is black salsify grown in Cambridgeshire and in the sandy soil of Ayrshire but will include a small amount of white.

    Salsify contains fibre, Vitamin C, B6, folate, potassium, manganese and a little bit of protein, calcium & iron. Nutritionally, it has been likened to kale, particularly in that it is low in calories and great for your digestive system.

    Overhead shot of salsify kale galette - a free form pastry filled with a thick layer of creamed kale and topped with sticks of salsify.

    How to prepare salsify

    First, you need to wash the salsify, then peel it.

    The flesh browns easily, but this can be stopped by simply plunging the peeled salsify into a bowl of cold water with a dash of lemon juice or vinegar.

    When peeling, it can naturally release a bit of sap, so those with sensitive skin may wish to peel it with kitchen gloves. I didn't feel the need and just washed the tiny bit of sticky sap from my hands after peeling. 

    Then, you can boil, sautée, fry, grate, roast etc... or even have it raw in a coleslaw!

    Close up of salsify kale galette with horseradish cream drizzle with a slice taken out.

    Step by Step Tutorial

    This pretty dish is actually really quick and easy to make. You could make your own pastry, but I 'cheated' and used store bought to make it even easier.

    Make it vegan: use dairy free cream and butter in the creamed kale, dairy free cheese in the base (or omit) and look for vegan pastry (many are accidentally vegan).

    Make it gluten free: use gluten-free pastry

    Collage making creamed kale


    For the creamed kale:

    1: Cook the onions in oil and butter until soft, then add the garlic and cook for a further minute. 

    2: Add the chopped kale.

    3: Cook until the kale is soft and wilted. 

    4: Stir in the creme fraiche (or sour cream or dairy free alternative). Set aside. 

    Peeling salsify and putting into lemon water.


    To prepare the salsify:

    1: Wash the salsify and prepare a bowl of cold water with a squeeze of lemon (to prevent the salsify browning)

    2: Peel the salsify and trim the ends. Cut into batons and leave in the lemon water until ready to use. 


    To assemble the galette:

    Assembling the salsify kale galette.

    1: Roll out the pastry into a large circle. 

    2: Sprinkle the bottom with cheese, leaving a 1" edge for folding. 

    3: Spread the creamed kale on top. 

    4: Place the salsify batons on top decoratively. 

    How to make salsify kale galette step by step picture tutorial

    5: Fold the edges up, pleating at intervals. 

    6: Brush the edge of the pastry with beaten egg and the salsify with oil. Bake for 25 minutes. 

    7: Mix the horseradish cream and creme fraiche until a drizzling consistency. 

    8: Drizzle the horseradish sauce over the galette and sprinkle with fresh dill. 

    Overhead shot of salsify kale galette.

    Disclosure: This salsify recipe was commissioned by Albert Bartlett. All opinions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts. 

    Get theRecipe

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Galette made of pastry and vegetables on a table.

    Salsify Kale Galette with Horseradish Cream

    Kate Hackworthy | Veggie Desserts
    In this pretty salsify kale galette, salsify - a root vegetable, rests on a bed of creamed kale inside a free-form pastry crust. It's then drizzled with horseradish sauce and sprinkled with dill. The result is a flavourful recipe that tastes as good as it looks.
    5 from 8 votes
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    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Meal
    Cuisine British, French, International
    Servings 6
    Calories 323 kcal

    Ingredients
     

    • 375 g (12 oz) package store bought shortcrust pastry

    For the creamed kale

    • 1 tablespoon oil
    • 1 tablespoon butter
    • 1 onion chopped
    • 2 cloves garlic minced
    • 150 g (2 cups) kale
    • 5 tablespoon creme fraiche or sour cream
    • Salt and pepper

    For the galette

    • 200 g (approx 6 roots) salsify
    • 4 tablespoon shredded cheddar cheese
    • 1 handful dill roughly chopped
    • 1 egg beaten

    For the horseradish sauce

    • 2 tablespoon creme fraiche
    • 3 teaspoon horseradish cream

    Instructions
     

    • Preheat oven to 200c/400f. 

    For the salsify

    • To prepare the salsify, first wash it thoroughly. Prepare a large bowl of water, with a few tablespoon of lemon juice or white vinegar in it (this will stop the salsify from discolouring).
    • Trim the ends, then use a vegetable peeler to peel the salsify. It can naturally release sap, so you may wish to wear kitchen gloves. Immediately put the peeled salsify into the bowl of lemon water.
    • Cut each salsify into even sized batons, about 10 cm long. If the roots are thick, cut them lengthwise to ensure even cooking. Return the salsify to the lemon water.

    For the creamed kale

    • Heat the oil and butter in a large saute pan, then add the onion and cook for 3 minutes until translucent. Add the garlic and cook for a further minute.
    • Remove any woody stems from the kale and discard, then roughly chop the leaves and add them to the pan and cook, stirring often, for a few minutes until wilted.
    • Remove from the heat, allow to cool slightly, then stir in the creme fraiche and season with salt and pepper.

    To assemble

    • Roll out the pastry on a large piece of baking paper, to make a 10” circle.
    • Spread the grated/shredded cheese onto the pastry, leaving an edge of about 1”. Spread the creamed kale onto the cheese. Add the salsify decoratively, still leaving the edge.
    • Fold the edges of the dough up and over the filling. Brush the edges of the pastry with the egg, and brush the salsify with a little oil. Transfer to a baking sheet and bake for 25 minutes or until golden.

    For the horseradish sauce

    • Mix the ingredients together until combined. Taste and add more horseradish if you like it hotter. Serve the galette drizzled with the sauce and sprinkled with the chopped dill.

    Video

    Notes

    The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

    Nutrition

    Calories: 323kcalCarbohydrates: 37gProtein: 9gFat: 15gSaturated Fat: 6gCholesterol: 49mgSodium: 422mgPotassium: 235mgFiber: 1gSugar: 1gVitamin A: 2780IUVitamin C: 32.3mgCalcium: 141mgIron: 2.6mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Comments

    1. Rachel

      January 08, 2019 at 1:06 pm

      I always wondered what you did with Salsify as ive seen it but never knowingly had it in a dish x

      Reply
    2. Hollie Burgess

      January 08, 2019 at 10:13 am

      5 stars
      I haven't seen anything like this before! It looks delicious!

      Reply
    3. Luci

      January 07, 2019 at 9:40 pm

      5 stars
      I've never heard of salsify before, seems like an interesting vegetable. Will have to look to try it out.

      Reply
    4. Sabrina

      January 07, 2019 at 7:44 pm

      5 stars
      I love how creative you got with this recipe! All such great flavors that really do well playing off of each other. Well done!

      Reply
    5. sue

      January 07, 2019 at 7:38 pm

      Your tart is absolutely stunning, I've never had salsify!

      Reply
    6. kim

      January 07, 2019 at 7:26 pm

      5 stars
      This is such a brilliant recipe idea! I love how tasty and gorgeous this is!

      Reply
    7. ali randall

      January 07, 2019 at 7:23 pm

      5 stars
      What a savory galette. I have not heard of salsify but will keep an eye out for it when I am at the grocery next. This looks wonderful.

      Reply
    8. Noelle

      January 07, 2019 at 5:15 pm

      5 stars
      looks great. So interesting to read about salsify. I remember my uncle had some on the allotment, but I can't remember actually eating it! The galette looks so pretty.

      Reply
    9. Renee Goerger

      January 07, 2019 at 5:11 pm

      5 stars
      I love it when I visit a food blog and learn something new. I've never heard of salsify before but now I'm really intrigued and excited to make this galette. Thanks for teaching me something new. This looks like an amazing dish!

      Reply
    10. Britni

      January 07, 2019 at 4:41 pm

      5 stars
      This looks so yummy! Thank you

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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