This delicious creamy Gratin Dauphinois is made with salsify – an excellent vegetarian side dish for all winter meals. In collaboration with Albert Bartlett.
The colder weather has me craving comfort food and nothing is more delicious and satisfying than Gratin Dauphinois.
Instead of the usual potatoes, I have used salsify to give this French dish a unique and subtle taste.
WHAT IS SALSIFY?
But what on earth is salsify, I hear you ask – I was ignorant myself until a month ago!
Salsify (pronounced salsif-ee) is a root vegetable belonging to the dandelion family. The root looks a little like a long, thin parsnip, with thick skin and creamy white flesh.
Like most root vegetables, salsify is very versatile: it can be boiled, roasted, mashed or used in soups and stews. It is also known as the ‘oyster plant’ because of a very subtle flavour of oysters when cooked.
Salsify was once very popular in Victorian England due to its versatility, especially during the winter months. It has since almost dropped from favour but we may yet see a revival thanks to Albert Bartlett.
Albert Bartlett, the family company best known for their potatoes, are now supplying their UK-grown salsify to the shelves of Waitrose.
HOW TO PREPARE SALSIFY
Now you have been introduced to Salsify, let’s talk about how to prepare it.
First squeeze half a lemon into a bowl of water. This will prevent the salsify flesh from browning. You could also use a tablespoon of vinegar instead of the lemon.
Give the roots a good wash, then peel the salsify and trim the ends, adding the peeled salsify into the bowl of water to prevent discolouration.
The root may release a bit of sap – this is normal. If you have sensitive skin you might want to handle with gloves – I didn’t have any issues however.
SALSIFY GRATIN
I have lightened up traditional Gratin Dauphinois, by using creme fraiche instead of heavy cream and the salsify in place of potatoes lowering the calorific impact.
You only need a handful of ingredients
- Salsify, peeled and cut into thick matchsticks
- Creme fraiche (you could use low fat creme fraiche or a mix of low fat and full fat). If you can’t get hold of creme fraiche, this article provides some suitable substitutes.
- A little butter, flour, mustard powder (or Dijon mustard) and vegetable stock
- Grated Parmesan or other similar hard cheese (look for a vegetarian version)
- Salt, pepper and grated nutmeg
- Garlic and butter
How to make salsify gratin
Step 1. Add lemon juice into a bowl of water to prevent discolouration. Alternatively use a tablespoon of vinegar.
Step 2. Give the roots a good wash then peel the salsify and trim the ends, adding to the bowl of water.
Step 3. Cut the salsify into thick matchsticks – each root halved and cut into quarters if quite thick. Transfer to the bowl of water while you prepare the sauce, draining before using.
Step 4. Melt a knob of butter over medium heat then stir in the flour create a roux (sandy paste). Cook for 1-2 minutes.
Step 5. 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.
Step 6. 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.
Step 7. 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.
Step 8. Grate cheese and nutmeg over the top and bake for one hour at 180°C (350°F) or until the gratin is golden and salsify is cooked through.
Step 9. Serve alongside any roasts or as a light main with a crisp green salad.
Salsify Gratin
Ingredients
- 550 g | 1.2 pounds salsify , peeled and cut into thick matchsticks
- 460 g | 2 cups creme fraiche
- 1 tbsp butter
- 2 tsp flour
- 2 tsp mustard powder (or Dijon mustard)
- 250 ml | 1 cup vegetable stock
- 4 tbsp grated Parmesan
- Pinch grated nutmeg
- 1 garlic clove for the baking dish
- 1 tbsp butter to grease the baking dish
- Freshly ground pepper to season
Instructions
- 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.
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