Scalloped Oyster Plant
- 1 pound salsify, scrubbed, trimmed, peeled, and cut into 2-inch chunks
- 2 quarts cold water mixed with 2 tablespoons fresh lemon juice (acidulated water)
- 4 tablespoons (½ stick) butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon freshly grated nutmeg
- ¾ cup half-and-half or light cream
- ¾ cup milk
- 3 tablespoons grated Parmesan cheese
- 1 cup fine soft bread crumbs
- 1/3 cup finely ground pecans
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons butter, melted
Instructions:
Salsify discolors the instant it’s cut, so waste no time getting it into the acidulated water. It also grays if cooked in aluminum, so use a nonreactive pan.
- Preheat the oven to 375° F. Also butter a shallow 1-quart baking dish or gratin pan and set aside.
- Place the salsify in a large nonreactive bowl, add the acidulated water, and soak for 20 minutes; this is to preserve the salsify’s country-cream color.
- Meanwhile, bring 1½ quarts of lightly salted water to boil in a large nonreactive saucepan. Drain the salsify, add to the boiling water, cover, and cook for about 20 minutes or until firm-tender. Drain well and slice 1/8 inch thick.
- Meanwhile, melt the butter in a small, heavy saucepan over moderate heat. Blend in the flour, salt, pepper, and nutmeg and cook and stir for 2 to 3 minutes. Add the half-and-half and milk and cook, stirring constantly, for 3 to 5 minutes or until thickened and smooth. Add the Parmesan cheese and stir for a minute or two or until it melts. Taste the sauce for salt and pepper and adjust as needed.
- Combine the sauce with the salsify and turn into the baking dish. Quickly mix all topping ingredients and scatter evenly over the salsify.
- Slide the baking dish onto the middle oven shelf and bake uncovered for 30 to 35 minutes or until bubbling and brown.
- Serve at once as an accompaniment to any roasted meat or fowl.