Creamy Salsify Gratin Recipes

CREAMY SALSIFY GRATIN

Steps:

• Fill a large bowl with water and add lemon juice or vinegar.
• Peel the salsify and trim the ends.
• Transfer the salsify to the acidulated water as you peel it.
• Slice the salsify 1/4 inch thick (a mandoline or food processor makes this a quick process).
• Return the salsify immediately to the water to keep it white.
• Move the oven rack to the upper third of the oven and preheat oven to 400°F.
• In a large soup pot, melt the butter.
• Add the flour and cook over moderate heat for 2 minutes, whisking constantly.
• Add the half-and-half and bring to a boil, whisking constantly.
• Cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened.
• Season with salt, pepper and nutmeg.
• Drain the salsify and pat it completely dry.
• Add the salsify to the pot and cook over moderate heat, stirring occasionally to prevent scorching, until tender, 25 to 30 minutes.
• Pour the salsify mixture into a 9 x 13 inch baking dish and sprinkle with the cheeses.
• Bake for 20 minutes, until the cheese is melted and the casserole is bubbling.
• Preheat the broiler and broil the gratin for about 5 minutes, or just until the cheese is golden and crusty.
• Let the gratin stand for 10 minutes before serving.

CREAMY SALSIFY GRATIN

Steps:

• • Fill a large bowl with water. Peel the salsify and trim the ends (or use straight from the can). Transfer the salsify to the water as you peel it. Using a mandolin or the slicing blade in a food processor, slice the salsify 1/4 inch thick. Return the salsify to the water to keep it white. • In a large soup pot, melt the butter. • Add the flour and cook over moderate heat for 2 minutes, whisking constantly. • Add the half-and-half and bring to a boil, whisking constantly. Cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened. • Season with salt, pepper, basil and nutmeg. • Drain the salsify and pat it completely dry. Add the salsify to the pot and cook over moderate heat, stirring occasionally, until tender, 25 to 30 minutes (cook only 5 minutes if using from a can; it will already be cooked). • Preheat the oven to 400° and position a rack in the upper third. • Pour the salsify mixture into a 9-by-13-inch baking dish and sprinkle with the cheeses. • Bake for about 20 minutes, until the cheese is melted and the gratin is bubbling. • Preheat the broiler and broil the gratin for about 5 minutes, or until the cheese is golden and crusty. • Let the gratin stand for 10 minutes before serving.

SALSIFY GRATIN

Steps:

• Preheat the oven to 180°C (350°F).
• Add lemon juice into a bowl of water. Give the roots a good wash then peel the salsify and trim the ends, adding to the bowl of water.
• Cut the salsify into thick matchsticks - each root halved and cut into quarters if quite thick. Keep in the bowl of water.
• Melt a knob of butter over medium heat then stir in the flour create a roux (sandy paste). Cook for 1-2 minutes.
• Gradually stir in the vegetable stock, mustard powder and the creme fraiche until you have lovely thick sauce. Season with pepper and grate in a little nutmeg.
• Wipe a small ovenproof dish with a clove of garlic and a little butter. Add a little of the sauce to the bottom of the dish and then layer the salsify over it.
• Grate a little Parmesan over the vegetables and then repeat until you have used up all of the salsify and the sauce, ending with a layer of the sauce.
• Grate cheese and nutmeg over the top and bake for one hour or until the gratin is golden and salsify is cooked through.

ULTIMATE GRATIN DAUPHINOIS

Steps:

• Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
• Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
• Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
• Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.