Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage

Salsify

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

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