Scalloped Salsify With Parmesan And Pecans Recipe
Summary
Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Salsify | 1 pound | |
| Lemon juice | 2 Tablespoon | |
| Unsalted butter | 4 Tablespoon | |
| All-purpose flour - 3 tablespoons | ||
| Pepper | 1/4 Teaspoon | |
| Mace | 1/8 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Half-and-half or light cream - 3/4 cup | ||
| Parmesan cheese | 1/4 Cup (16 tbs), freshly grated | |
| Salt | 1/2 Teaspoon | |
| Fine fresh bread crumbs - 2/3 cup | ||
| Pecans | 1/3 Cup (16 tbs) | |
Directions
GETTING READY
1) Clean the salsify by scrubbing the surface thoroughly. Discard both the ends and peel off the skin. Slice it into 2-inch pieces.
2) In a medium bowl, combine 2 quarts of water and lemon juice. Drop the salsify slices into the water as soon as these are cut.
3) Soak the salsify slices in water for 20 minutes.
4) Preheat the oven to 375°.
MAKING
5) In a medium nonreactive saucepan, pour in 1 1/2 quarts of salted water and bring it to a boil.
6) Add the salsify slices by removing from water.
7) Cook these by covering over moderate heat until firm-tender, 15 to 20 minutes.
8) Drain well and slice 1/8 inch thick.
9) Meanwhile, in a heavy medium saucepan, add butter to melt over moderate heat.
10) In a small bowl, reserve 1 tablespoon of the melted butter.
11) Add flour, pepper and mace into the butter in the pan to whisk for 2 to 3 minutes, without browning.
12) Pour in milk and half-and-half. Cook by continuous stirring for 3 to 4 minutes, or until thickened and smooth.
13) Blend in 3 tablespoons Parmesan cheese and salt, after removing from heat.
14) Loosely cover and keep warm. Frequently stir the mixture to prevent the forming of skin on the surface.
15) Place the salsify into the sauce and toss lightly to mix.
16) In a buttered, shallow 1-quart casserole or gratin dish, transfer the mixture.
17) In a small bowl, add bread crumbs, pecans, remaining 1 tablespoon Parmesan cheese and reserved melted butter to toss well.
18) Sprinkle this mixture evenly over the salsify.
19) Place inside oven to bake for about 30 minutes, or until it begins to brown.
SERVING
20) In a serving plate, transfer the salsify and garnish with freshly grated Parmesan cheese, if desired.
1) Clean the salsify by scrubbing the surface thoroughly. Discard both the ends and peel off the skin. Slice it into 2-inch pieces.
2) In a medium bowl, combine 2 quarts of water and lemon juice. Drop the salsify slices into the water as soon as these are cut.
3) Soak the salsify slices in water for 20 minutes.
4) Preheat the oven to 375°.
MAKING
5) In a medium nonreactive saucepan, pour in 1 1/2 quarts of salted water and bring it to a boil.
6) Add the salsify slices by removing from water.
7) Cook these by covering over moderate heat until firm-tender, 15 to 20 minutes.
8) Drain well and slice 1/8 inch thick.
9) Meanwhile, in a heavy medium saucepan, add butter to melt over moderate heat.
10) In a small bowl, reserve 1 tablespoon of the melted butter.
11) Add flour, pepper and mace into the butter in the pan to whisk for 2 to 3 minutes, without browning.
12) Pour in milk and half-and-half. Cook by continuous stirring for 3 to 4 minutes, or until thickened and smooth.
13) Blend in 3 tablespoons Parmesan cheese and salt, after removing from heat.
14) Loosely cover and keep warm. Frequently stir the mixture to prevent the forming of skin on the surface.
15) Place the salsify into the sauce and toss lightly to mix.
16) In a buttered, shallow 1-quart casserole or gratin dish, transfer the mixture.
17) In a small bowl, add bread crumbs, pecans, remaining 1 tablespoon Parmesan cheese and reserved melted butter to toss well.
18) Sprinkle this mixture evenly over the salsify.
19) Place inside oven to bake for about 30 minutes, or until it begins to brown.
SERVING
20) In a serving plate, transfer the salsify and garnish with freshly grated Parmesan cheese, if desired.
Chef
