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Baked Creamed Salsify Recipe
Baked Creamed Salsify Recipe-July 2024
Jul 31, 2025 9:13 PM

  

Ingredients

serves 4 to 6

  1/4 cup plus 1 teaspoon fresh lemon juice (about 2 lemons)

  2 pounds salsify

  Coarse salt

  1 1/2 tablespoons unsalted butter

  1/2 cup heavy cream

  Pinch of freshly grated nutmeg

  Freshly ground pepper

  1/4 cup fresh bread crumbs, lightly toasted

  1/4 cup freshly grated Parmesan cheese

  

Step 1

Preheat the oven to 425°F, with the rack in the highest position. Fill a large bowl two-thirds full with cold water; add 1/4 cup lemon juice. Trim the salsify, and peel with a vegetable peeler, transferring the salsify to lemon water as you work. Cut the salsify into 2-inch lengths; return to bowl. Drain.

  

Step 2

Cover the salsify with cold water by 2 inches in a medium saucepan; add 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-high. Cook until tender but not mushy, 10 to 15 minutes; drain.

  

Step 3

Melt the butter in a medium saucepan over medium heat. Stir in the salsify. Stir in the cream and remaining teaspoon lemon juice. Bring to a bare simmer; remove from heat. Add the nutmeg, and season with salt and pepper. Pour the salsify mixture into an 8-inch-square baking dish or 8-cup gratin dish. Sprinkle with the bread crumbs and cheese. Bake until golden brown, about 20 minutes.

  Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.

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