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Epicurious

Baked Creamed Salsify

Recipe information

  • Yield

    serves 4 to 6

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

Preparation

  1. Step 1

    Preheat the oven to 425°F, 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.

    Step 2

    Cover the salsify with cold water by 2 inches in a medium saucepan; add 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-high. Cook until tender but not mushy, 10 to 15 minutes; drain.

    Step 3

    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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsGratinParmesanCheeseDairySideDinnerVegetarianNut FreeOven BakeFallWinterCookbooks
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