Salsify and Tomato Gratin
Ingredients
Preparation steps
In a bowl, stir together 1 liter (approximately 1 quart) of water with the vinegar and flour.
Rinse the salsify under cold running water and peel, cut into bite-size pieces and immediately place in the vinegar-flour-water mixture.
Bring a large pot of salted water to a boil, strain the salsify and cook until crisp-tender, about 20 minutes. Drain well.
Halve the tomatoes crosswise and blanch in a pot of boiling water for 10 seconds. Rinse, peel and cut into 1/2 cm (approximately 1/4-inch) thick slices.
Preheat the oven to 180°C (approximately 350°F).
Arrange the tomatoes and salsify in a casserole dish, season with salt and pepper.
Mix the cream with the cheese, pour over the vegetables, sprinkle with the diced ham and bake until the cheese has melted and the vegetables are tender, about 25 minutes.
To serve, sprinkle with parsley.