Name: Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage
Yield: Makes 4 servings
Cuisine: American
Ingredients: 400 grams Vegetable Stock, cold, plus a little extra; 1 thyme sprig; 75 grams heavy cream; 5 black peppercorns; 1 small rosemary sprig; 1 bay leaf; About 500 Grams salsify; Kosher salt; 2 grams granulated sugar; 20 grams lemon juice; 10 grams minced Preserved Lemons (use Meyer lemons); 45 grams dry Madeira; 225 grams black trumpet mushrooms, cleaned and diced; 275 grams heavy cream; 45 grams Veal Stock; 25 grams minced shallot; 1 garlic clove, crushed and peeled; 1 small thyme sprig; Canola oil; ½ bay leaf; 1 garlic clove

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Salsify

400 grams Vegetable Stock, cold, plus a little extra
20 grams lemon juice

Method

Salsify is a tricky vegetable because the roots all seem to cook differently. When cooking it traditionally, you almost have to stand over the pot testing each one for doneness and pulling them out individually as they are done. With sous vide, we’re able to group them according to size and bag them that way so that they cook in about the same time. We serve them in ovenproof serving dishes tha