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