Recipe: Fried Salsify and Carrot Au Gratin with Gorgonzola

the appetizer:

Home Made by Yvette Van Boven includes recipes like Ham Pie; Mullet with Chermoula; and Fried Salsify and Carrot Au Gratin with Gorgonzola.

Fried Salsify and Carrot Au Gratin
with Gorgonzola

1-1/2 lb salsify (substitute parsnip or turnip)
1/2 cup milk
3 carrots
Salt and freshly ground pepper
2/3 cup thick cream
5 oz gorgonzola
1 clove garlic, crushed
1 sprig rosemary
2 tbsp olive oil
1/4 cup slivered almonds

Brush the salsify clean under cold running water. Peel them using a peeler (wear rubber gloves when peeling the salsify, as they release a sap which will give you orange hands, which is why this vegetable is also sometimes referred to as "cook's sorrow") and cut them into 2-inch sections. Rinse and immediately place in a bowl with 2 cups water mixed with the milk; reserve.

Preheat the oven to 350 degrees F/Gas 4.

Peel the carrots and cut them into sections like the salsify. Bring the milk-water mixture with the vegetables and a pinch of salt to a boil and cook the vegetables for 8 minutes until nearly done. In the meantime, heat the cream with half of the gorgonzola in a saucepan, add the garlic, pepper, and rosemary, and leave to simmer on low heat until used.

Using a skimmer, remove the vegetables from the cooking liquid and place them in a baking dish greased with olive oil. Top with the sauce. Crumble the remaining gorgonzola on the vegetables and sprinkle with almonds. Bake au gratin until golden brown for approx. 20 minutes. Serve with beef loin (for example, see recipe on page 256 of the book), and mashed potatoes.