Salsify Gratin
Salsify Gratin
Open in full-screen mode

Salsify Gratin

15 MIN
1 H


Bechamel Sauce



Bechamel Sauce

  1. 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.


  1. In a skillet, soften the salsify in the butter until they lightly caramelize. Stir in the white sauce and adjust seasoning.
  2. 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.


To prevent them from oxidizing, keep the uncooked salsify in acidulated water.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.