Fresh from the fields.

Recipes from the Behr Kitchen

Black Salsify Gratin
Ingredients for 4 people
1 kg black salsify
2 tbsp. lemon juice
500g carrots
200g crème fraîche
2 egg yolks
1 egg
2 tbsp. flat-leaf parsley (cut in strips)
1/8 l dry white wine
200g Emmental cheese (grated)
Freshly ground pepper
Fresh ground nutmeg
grease to grease the form

1) Wash, peel and cut the black salsify into pieces and immediately place in water with a tablespoon of lemon juice.
2) Wash the carrots, cut diagonally into thin slices. Bring plenty of salted water and the rest of the lemon juice to the boil; cook the carrots and black salsify in it for around 20 minutes until al dente.
3) Preheat the oven (200°C/400°F/Gas 6, top and bottom heat).
4) Whisk together the crème fraîche, egg yolk and egg with the parsley, wine and half the cheese. Season with pepper and nutmeg.
5) Layer the vegetables into a greased baking dish, pour over the egg mixture and top with the remaining cheese. Back for around 30 minutes in a preheated oven until golden-brown.
Preparation time
0 Min.