Baked Salsify Pudding - Scalloped Oyster Plant – a delicious recipe with roots, soda crackers, salt, pepper, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Scrape salisfy roots and slice them into 1/2 inch slices and parboil them.
2
Into a buttered ovenproof 2 quarts (1900 ml) casserole dish, put a layer of crushed soda crackers and season them about 1/3 the amount of seasonings and butter.
3
Cover with half of the cooked salsify.
4
Add another 1/3 the amount of a layer of soda crackers, butter, and seasonings, then the rest of the salsify.
5
Top off with the last third of crackers, butter, and seasondings.
6
Slowly, cover the whole filled casserole dish with all the milk.
7
Bake in a covered casserole for 45 minutes at 375 degrees (200 C.), until the last 15 minutes, and that is when you should uncover it to crisp up the top and brown nicely.
91
kcal
Calories
9
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 salsify roots, 3 cups (700 ml) slightly crushed soda crackers, 1 tsp (5 ml) salt, 1/2 tsp (2 ml) pepper, and more.
Yes, Baked Salsify Pudding - Scalloped Oyster Plant falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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