Salsify and Shiitake Gratin

Maintain salsify in chilly water because the items are minimize, as a result of the flesh discolors simply.

The allure of the underappreciated salsify lies in its
delicate candy style. On this gratin, skinny slices of salsify are baked
with shiitake mushrooms and
shallots in a cheese sauce that turns into crispy on high.

See different associated recipes in Rooting Round.

Yield:
24 (Four-ounce) parts
Preparation time:
1¼ hours, plus 30 minutes
unattended baking
Shelf life:
a minimum of three days

Substances

Four kilos salsify, trimmed
three ounces unsalted butter
10 ounces shiitake mushroom caps, stemmed, wiped and
sliced
three ounces shallots, finely chopped
1/three cup all-purpose flour
3¾ pints half-and-half
1½ tablespoons salt
½ teaspoon floor nutmeg
½ teaspoon floor white pepper
12 ounces grated Gruyère
1/three cup grated parmesan
1/three cup panko crumbs

Methodology

1. Fill a big bowl with ice water. Have prepared a meals
processor fitted with a Four mm slicing blade. Peel and trim salsify; minimize
it crosswise into thirds and return it to the water. Working in
batches, stack the items vertically and slice crosswise. Return it to
the water.

2. Preheat oven to 375 F. In a big heavy pot, soften half
of the butter over medium-high warmth. Stir in mushrooms and saute
till they start to melt, 1 to 2 minutes. Add shallots and remaining
butter and cook dinner for a minute longer. Sprinkle flour on high and cook dinner
for two to three minutes, stirring always. Pour in half-and-half and
convey to a boil, whisking till the combination has thickened. Don’t let
it brown. Add salt, nutmeg and pepper.

three. Drain the salsify, dry nicely, switch it to the pot
and cook dinner over medium warmth till tender, about 30 minutes, stirring
often.

Four. Pour salsify combination right into a deep half-sheet pan.
Drizzle Gruyère on high and bake within the higher third of the oven till
cheese has melted and is effervescent. Sprinkle on parmesan and panko, run
the gratin beneath the broiler till high is golden brown. Take away, let
stand for 15 minutes, minimize into 24 parts and serve.

Dietary Knowledge (per Four-ounce portion): Energy: 170; Ldl cholesterol: 25 mg;
Sodium: 450 mg;
Fats: 9 g; Dietary Fiber: three g

Ingredient Price Sheet

Substances Price
Four kilos trimmed salsify $6.55-11.05
three ounces unsalted butter $.45-.75
10 ounces stemmed, wiped, sliced shiitake mushroom caps $5.87-9.78
three ounces finely chopped shallots $.59-.99
1/three cup all-purpose flour $.06-.10
three.75 pints half & half $5.83-9.71
1 ½ teaspoons salt  
½ teaspoon floor nutmeg $.14-.07
½ teaspoon spherical white pepper  
12 ounces grated Gruyere $5.85-9.74
1/three cup grated Parmesan cheese $2.47-Four.12
1/three cup panko $.15-.25

Joanna Pruess is an everyday contributor to Specialty Meals Journal

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