Baked Creamed Salsify

1. 1

   Preheat the oven to 425F, with the rack in the highest position.

2. 2

   Fill a large bowl two-thirds full with cold water; add 1/4 cup lemon juice.

3. 3

   Trim the salsify, and peel with a vegetable peeler, transferring the salsify to lemon water as you work.

4. 4

   Cut the salsify into 2-inch lengths; return to bowl.

5. 5

   Drain.

6. 6

   Cover the salsify with cold water by 2 inches in a medium saucepan; add 1/2 teaspoon salt.

7. 7

   Bring to a boil.

8. 8

   Reduce heat to medium-high.

9. 9

   Cook until tender but not mushy, 10 to 15 minutes; drain.

10. 10

    Melt the butter in a medium saucepan over medium heat.

11. 11

    Stir in the salsify.

12. 12

    Stir in the cream and remaining teaspoon lemon juice.

13. 13

    Bring to a bare simmer; remove from heat.

14. 14

    Add the nutmeg, and season with salt and pepper.

15. 15

    Pour the salsify mixture into an 8-inch-square baking dish or 8-cup gratin dish.

16. 16

    Sprinkle with the bread crumbs and cheese.

17. 17

    Bake until golden brown, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.