Ingredients
- 300 g black salsify (peeled)
- 15 g butter
- 15 g flour
- 234 g milk
- salt
- pepper
- 650 g water
- nutmeg
- 20 g cheddar cheese
- 20 g Emmental cheese
Instructions
- Place the cheddar and Emmenthal in the bowl, then grate for 5 sec/speed 10. Transfer to a bowl and set aside.
- Peel the salsify, cut into pieces (5 cm), then put them in a container full of vinegar water to prevent them from turning black. Put the water in the bowl. Insert the cooking basket, put the drained salsify in it and steam for 40 min/Varoma/Speed 1. Remove the cooking basket, transfer the salsify to a baking dish and set aside. Empty and dry the bowl.
- Add the butter and melt for 3 min/100°C/speed 1.
- Add the flour, milk, salt and pepper and nutmeg and cook for 10 min/100°C/speed 2
- Preheat oven to 180°C (gas mark 6).
- Coat the salsify with the béchamel sauce and sprinkle with the grated Cheddar and Emmental cheeses. Place in the oven and cook au gratin for 15-20 minutes at 180°C, monitoring the colouring.
- Serve immediately.
Recipe & Picture: Liz Sinner
