Creamed Salsify and Potatoes(Salsifis et Pommes a la Creme)
Salsify is an important vegetable throughout France, and in this recipe, adapted from Jane Sigal’s 1993 Normandy Gastronomique, it is paired with potatoes in a white sauce to make a wonderful gratin. While the original recipe used crème fraiche, we’ve cut back on the calories (but not the flavor) by using a white sauce. Because we did not first make a roux, it is important to sift the flour into the sauce, stirring constantly, to ensure that lumps do no form. 1 pound salsify, peeled and cut into 1 inch pieces In a deep pan, cover the peeled and cut salsify in water and add in the lemon juice. Bring to a boil, lower heat, and simmer until tender, 15-20 minutes. Drain. In the same pan, cover the prepared potatoes with salted water, bring to a boil, lower heat and simmer until tender, about 15-20 minutes. Drain. Melt butter in a heavy pan and add in the bread crumbs. Sauté for 4-5 minutes, stirring frequently, until the bread crumbs begin to brown. Remove from heat. In a large saucepan combine the parboiled salsify and potatoes with the milk. Bring to a simmer. Sift in the flour, nutmeg, salt and pepper. Stir until any lumps are dissolved. Bring to a simmer and cook until the sauce thickens. Place into a buttered casserole, and top with the buttered bread crumbs. Place under a broiler set to low, and cook for a few minutes until the bread crumbs are browned. Remove from oven and serve immediately. Archive |
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