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Salsify Gratin
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This sponsored content is a format made by or for an advertiser.
Preparation
15 min
Cooking
1 h
Servings
4
Vegetarian
Nut-free
Egg-free
Categories
Ingredients
Bechamel Sauce
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) flour
1 cup (250 ml) milk
Salt and pepper
Salsify
3 cups (750 ml) salsify, peeled and sliced diagonally
2 tablespoons (30 ml) butter
1/2 cup (125 ml) shredded Swiss cheese
Salt and pepper
Preparation
Bechamel Sauce
In a saucepan, melt the butter. Stir in the flour. Cook for one minute. Whisk in the milk. Bring to a boil over medium heat, stirring constantly. Season with salt and pepper. Pour into a bowl and cover with plastic wrap. Set aside. With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter the sides and bottoms of four 125 ml (1/2 cup) ramekins.
Salsify
In a skillet, soften the salsify in the butter until they lightly caramelize. Stir in the white sauce and adjust seasoning.
Divide the mixture among the ramekins and cover with aluminum foil. Bake for 30 minutes. Remove the foil and sprinkle with the cheese. Continue cooking for about 20 minutes or until the salsify is tender. Brown under the broiler if desired.
Note from Ricardo
To prevent them from oxidizing, keep the uncooked salsify in acidulated water.
Personal Note
This sponsored content was created for
.
It is separate from our RICARDO editorial content.
