cateory: courses
Baked creamed salsify
Reviews: 198
Ingredients:
- 1 / 4 cup plus 1 teaspoon fresh lemon juice (about 2 lemons)
- 2 pounds salsify
- Coarse salt
- 1 1 / 2 tablespoons unsalted butter
- 1 / 2 cup heavy cream
- Pinch of freshly grated nutmeg
- Freshly ground pepper
- 1 / 4 cup fresh bread crumbs, lightly toasted
- 1 / 4 cup freshly grated Parmesan cheese
How to make
Baked creamed salsify
Baked creamed salsify
- Preheat the oven to 425F, with the rack in the highest position. Fill a large bowl two-thirds full with cold water; add 1 / 4 cup lemon juice. Trim the salsify, and peel with a vegetable peeler, transferring the salsify to lemon water as you work. Cut the salsify into 2-inch lengths; return to bowl. Drain.
- Cover the salsify with cold water by 2 inches in a medium saucepan; add1 / 2 teaspoon salt. Bring to a boil. Reduce heat to medium-high. Cook until tender but not mushy, 10 to 15 minutes; drain.
- Melt the butter in a medium saucepan over medium heat. Stir in the salsify. Stir in the cream and remaining teaspoon lemon juice. Bring to a bare simmer; remove from heat. Add the nutmeg, and season with salt and pepper. Pour the salsify mixture into an 8-inch-square baking dish or 8-cup gratin dish. Sprinkle with the bread crumbs and cheese. Bake until golden brown, about 20 minutes.
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Baked creamed salsify
Baked creamed salsify
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