Creamy Salsify Gratin Recipes

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.

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.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

CREAMED-SPINACH GRATIN

Steps:

• In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop.
• In a medium saucepan, melt 2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes.
• Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.
• In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.
• Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.
• Preheat oven to 400 degrees. Lightly brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately.