Black Salsify Gratin

Ingredients

• 1 kg fresh black salsify
• 2 tbsp vinegar
• 500 g carrots
• Salt
• 200 g crème fraîche
• 2 egg yolks
• 1 whole egg
• 2 tbsp chopped parsley (cut into strips)
• 0.13 l dry white wine
• 200 g freshly grated Emmental cheese
• black pepper (freshly ground)
• freshly grated nutmeg
• fat for greasing the dish

Instructions

1. 1.

   Wash the black salsify thoroughly under running water, brush it clean, and peel it with a vegetable peeler. Cut into pieces and immediately toss with 1 tbsp vinegar mixed in water. Clean the carrots and slice them diagonally into thin rounds.

2. 2.

   Bring plenty of salted water with the remaining vinegar to a boil and cook the carrots with the black salsify for 20 minutes until tender. Preheat the oven to 200 °C (400 °F) with both top and bottom heat.

3. 3.

   Whisk together the crème fraîche, egg yolks, whole egg, chopped parsley, white wine, and half of the cheese. Season with pepper and nutmeg. Layer the vegetables in a greased baking dish, pour over the egg mixture, and sprinkle with the remaining cheese. Bake in the preheated oven for about 30 minutes until golden brown. Remove and serve immediately.