Best 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 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.

PAN-ROASTED SALSIFY

Steps:

• Roughly crush peppercorns in a mortar. Set aside.
• Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
• Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

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.

CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.