a winter vegetable-salsify

A friend of mine sent me a link to Zester daily, which has some interesting cooking ideas. I added the link to the blog: look it up! One of the winter vegetables mentioned is the salsify, which, honestly, I discovered in France. My impression (correct me if I'm wrong!) is that this is not a well known vegetable in the US. Since I happen to have a recipe, thought I'd share it!
TIPS: Like all roots, choose the firm ones. Peel like a carrot. To make a decent gratin for 4, buy at least 1 kilo or 2 lbs of the vegetable.

Gratin de salsify

2lbs or 1 kilo salsify

Bechamel (see post)

butter

milk

flour or corn starch

nutmeg

Parmesan or other grated cheese.

salt & pepper

Preheat oven to medium.

Clean and peel the salsify. 

Slice into rounds.

Parboil until cooked but firm.

Meanwhile make a thick bechamel, with nutmeg.

Butter a baking dish.

Put the cooked salsify into the dish, cover with bechamel, sprinkle cheese, salt & pepper to taste.

Bake in oven until golden, about 30 mins.