550g| 1.2 pounds salsify, peeled and cut into thick matchsticks
460g| 2 cups creme fraiche
1tbspbutter
2tspflour
2tspmustard powder(or Dijon mustard)
250ml| 1 cup vegetable stock
4tbspgrated Parmesan
Pinchgrated nutmeg
1garlic clove for the baking dish
1tbspbutter 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.
Video
Notes
You can use low fat creme fraiche or a mix of low fat and full fat, but the sauce might curdle a little. This won’t affect the taste too much and you will cut down the calories of the dish.