Salt-crusted root vegetables with saffron pancetta butter

Name: Salt-crusted root vegetables with saffron pancetta butter
Yield: 4
Ingredients: 1kg rock salt; 3 rosemary sprigs, leaves picked; 3 eggwhites, lightly whisked with a fork; 6 desiree potatoes; 6 turnips, trimmed; 6 eschalots; Flat-leaf parsley leaves, to serve; 1 tsp saffron threads; 100g at pancetta, finely chopped; 1 rosemary sprig; 100g unsalted butter; 2 tbs apple cider vinegar

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A tasty root vegetable dish that will accompany any roast you cook this winter.

1kg rock salt
3 rosemary sprigs, leaves picked
3 eggwhites, lightly whisked with a fork
6 desiree potatoes
6 turnips, trimmed
6 eschalots
Flat-leaf parsley leaves, to serve

Saffron pancetta butter

1 tsp saffron threads
100g at pancetta, finely chopped
1 rosemary sprig
100g unsalted butter
2 tbs apple cider vinegar

Method

1.

Preheat oven to 180°C. Place salt and rosemary in a food processor and whiz for 2 minutes or until finely crushed. Stir eggwhite into salt to form a paste. Coat each potato, turnip and eschalot in salt paste to completely cover.
2.

Place potatoes and turnips on a baking paper-lined baking tray and roast for 2 hours or until tender when pierced with a sharp knife, adding eschalots for final hour of cooking.
3.

For the saffron pancetta butter, place the saffron in a bowl with 1 tbs boiling water. Set aside for 5 minutes to soak.
4.

Meanwhile, place pancetta and rosemary in a cold pan and place over medium heat. Cook for 4 minutes or until fat renders and is beginning to crisp. Add butter and stir until melted. Whisk in vinegar, saffron and soaking liquid. Set aside.
5.

Crack open crusts from the potato, turnip and eschalot, and discard. Serve vegetables with saffon pancetta butter and garnish with parsley leaves.