If I learned one thing from my experience introducing Thatboy and Thatbaby to vegetables it's that everything is better gratin-ized.
If I learned two things, it would be that bacon gets most people to like vegetables.
These are two very important rules to keep in mind when you are embarking on a new adventure with a new vegetable. Which is why I was only a little scared when I saw this recipe for salsify. Salsify is a new one for me, and not an especially attractive vegetable, since it looks like a stick.
Sunee says that this is a twist on a Belgian dish using endives and ham. Between you and I, I think I might like that version better, based on my experience with celery gratin. But this wasn't bad, which is to be expected when you have a vegetable wrapped in prosciutto and buried in a cheesy creamy sauce.
Gratin de Salsify (From Trail of Crumbs)
4 to 5 stalks salsify, trimmed, peeled, and rinsed
2 to 3 lemon slices
2 to3 bay leaves
1/2 to 1/2 tsp salt
6 to 8 cups chicken broth
1 1/2 to 2 cups Mornay sauce
12 slices prosciutto
- Preheat oven to 350. Cut salsify into 4 inch pieces.
- Combine salsify and next 3 ingredients in a large pot.
- Add enough chicken broth or water to cover. Bring to a boil and let cook about 8 minutes or until salsify is tender but not mushy. Gently remove salsify with a slotted spoon and let cool.
- Spoon a third of the mornay sauce in bottom of a baking dish.
- Wrap each salsify with prosciutto and place seam side down on top of sauce in baking dish.
- Cover with remaining mornay sauce.
- Top with grated cheese and a crack of fresh pepper. Bake for 25 to 30 minutes or until top is golden and bubbly.