Baked Creamed Salsify

• 1/4 cup plus 1 teaspoon fresh lemon juice (about 2 lemons)
• 2 pounds salsify
• Coarse salt
• 1 1/2 tablespoons unsalted butter
• 1/2 cup heavy cream
• Pinch of freshly grated nutmeg
• Freshly ground pepper
• 1/4 cup fresh bread crumbs, lightly toasted
• 1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 425F, with the rack in the highest position.
2. Fill a large bowl two-thirds full with cold water; add 1/4 cup lemon juice.
3. Trim the salsify, and peel with a vegetable peeler, transferring the salsify to lemon water as you work.
4. Cut the salsify into 2-inch lengths; return to bowl.
5. Drain.
6. Cover the salsify with cold water by 2 inches in a medium saucepan; add 1/2 teaspoon salt.
7. Bring to a boil.
8. Reduce heat to medium-high.
9. Cook until tender but not mushy, 10 to 15 minutes; drain.
10. Melt the butter in a medium saucepan over medium heat.
11. Stir in the salsify.
12. Stir in the cream and remaining teaspoon lemon juice.
13. Bring to a bare simmer; remove from heat.
14. Add the nutmeg, and season with salt and pepper.
15. Pour the salsify mixture into an 8-inch-square baking dish or 8-cup gratin dish.
16. Sprinkle with the bread crumbs and cheese.
17. Bake until golden brown, about 20 minutes.

lemon juice, salsify, salt, unsalted butter, heavy cream, nutmeg, freshly ground pepper, bread crumbs, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/food/views/baked-creamed-salsify-392747 (may not work)