Ingredients with Measurements:
- 1 pound salsify, peeled and sliced into 1/4 inch rounds
- 2 large leeks, white and light green parts only, sliced into thin rounds
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- 9-inch baking dish
- Large pot
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the salsify and cook for 5 minutes, until slightly tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the leeks and cook for 5 minutes, until softened.
4. Sprinkle the flour over the leeks and stir to combine. Cook for 1 minute.
5. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook, whisking constantly, for 5 minutes, until the sauce has thickened.
6. Stir in the Parmesan cheese and salsify.
7. Transfer the mixture to a 9-inch baking dish.
8. Sprinkle the panko breadcrumbs over the top.
9. Bake for 30 minutes, until the top is golden brown and the gratin is bubbling.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 245
- Fat: 12g
- Carbohydrates: 26g
- Protein: 11g
- Fiber: 4g
- Sugar: 8g
Substitutions for ingredients:
- Salsify can be substituted with parsnips or turnips.
- Leeks can be substituted with onions or shallots.
- Whole milk can be substituted with low-fat milk or cream.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of cheese, such as Gruyere or cheddar.
- Add chopped herbs, such as thyme or parsley, for extra flavor.
Tips and tricks:
- To make peeling salsify easier, soak them in cold water for 10 minutes before peeling.
- Make sure to slice the salsify and leeks thinly for even cooking.
- If the gratin is browning too quickly, cover it with foil.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped herbs, such as thyme or parsley
- Paprika
Pairings:
- Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed asparagus
- Sauteed spinach
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the gratin is too runny, add more breadcrumbs.
Food safety advice:
- Make sure to thoroughly wash the salsify and leeks before cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Salsify is a root vegetable that has been cultivated since ancient times. It was popular in Europe during the Middle Ages and was often used in stews and soups.
Flavor profiles:
- The salsify and leek gratin has a creamy and slightly sweet flavor, with a crunchy breadcrumb topping.
Serving suggestions:
- Serve the gratin as a side dish with roasted meat or poultry.
- It can also be served as a vegetarian main dish with a side salad.
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