Trail of Crumbs: Gratin de Salsify

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

1. Preheat oven to 350.  Cut salsify into 4 inch pieces.
2. Combine salsify and next 3 ingredients in a large pot.
3. 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.
4. Spoon a third of the mornay sauce in bottom of a baking dish.
5. Wrap each salsify with prosciutto and place seam side down on top of sauce in baking dish.
6. Cover with remaining mornay sauce.
7. Top with grated cheese and a crack of fresh pepper.  Bake for 25 to 30 minutes or until top is golden and bubbly.